How To Make Ube Leche Flan - A Filipino Dessert!

 Ube leche flan is a stunning twist on two of the Philippines’ most beloved desserts: ube halaya (purple yam jam) and classic leche flan (caramel custard). Combining the earthy sweetness of ube with the silky richness of leche flan, this dual-layered treat is a showstopper on any dessert table.

Follow this recipe to create a creamy, vibrant, and indulgent ube leche flan that will wow your family and friends!

Ingredients

This recipe makes one 8-inch round flan.

For the Caramel Layer:

• ½ cup granulated sugar
• 3 tablespoons water

For the Ube Layer:

• 1 cup ube halaya (store-bought or homemade)
• 1 cup evaporated milk
• 1 cup coconut milk or fresh milk
• 4 egg yolks
• 1 teaspoon ube extract (for enhanced flavor and color)

For the Leche Flan Layer:

• 4 egg yolks
• 1 can (300 ml) sweetened condensed milk
• 1 can (370 ml) evaporated milk
• 1 teaspoon vanilla extract

Instructions

Step 1: Prepare the Caramel Layer

In a saucepan, combine sugar and water over medium heat. Stir gently until the sugar dissolves.

Allow the mixture to simmer without stirring until it turns into a golden caramel.

Immediately pour the caramel into an 8-inch round baking pan, tilting to coat the bottom evenly. Set aside to harden.

Step 2: Make the Ube Mixture

In a blender or mixing bowl, combine ube halaya, evaporated milk, coconut milk, egg yolks, and ube extract. Blend or whisk until smooth and well incorporated.

Strain the mixture through a fine sieve to remove any lumps for a smooth texture.

Step 3: Make the Leche Flan Mixture

In another bowl, whisk together egg yolks, sweetened condensed milk, evaporated milk, and vanilla extract. Mix until smooth but avoid creating too many bubbles.

Strain the mixture for a silky custard.

Step 4: Assemble the Ube Leche Flan

Pour the ube mixture over the hardened caramel layer in the baking pan.

Gently pour the leche flan mixture over the ube layer, using a ladle or spoon to avoid disturbing the ube base.

Step 5: Bake the Flan

Preheat your oven to 350°F (175°C).

Place the baking pan in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the flan pan (bain-marie method).

Bake for 50–60 minutes, or until the flan is set but still jiggly in the center.

Step 6: Cool and Serve

Remove the flan from the oven and let it cool to room temperature.

Refrigerate for at least 4 hours or overnight to fully set.

To serve, run a knife around the edges of the pan, invert onto a serving plate, and gently lift the pan to reveal the caramel topping.

Tips for Success

• Use fresh eggs: This ensures a creamier texture for both layers.
• Patience is key: Cooling the flan completely before unmolding prevents cracks and ensures clean layers.
• Customize sweetness: Adjust the amount of ube halaya if you prefer a sweeter or subtler ube flavor.

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