Ube Leche Flan

Ingredients

• 0.5 cup white sugar (for the caramel)
• 10 egg yolks
• 14 oz condensed milk (1 can)
• 12 oz evaporated milk (1 can)
• 1 tsp ube extract
• 1 tsp vanilla bean paste

Steps

1. 1

   Place the white sugar in a llanera or small baking tin and heat directly over a low flame or in the oven until the sugar melts and turns into a golden brown liquid caramel. Swirl to coat the bottom of the pan and let it cool and harden.

2. 2

   In a large mixing bowl, combine the egg yolks, condensed milk, and evaporated milk.

3. 3

   Add the ube extract and vanilla bean paste to the milk mixture.

4. 4

   Gently whisk the ingredients together until well combined and the color is a uniform purple, being careful not to create too many air bubbles.

5. 5

   Strain the mixture through a fine-mesh sieve or cheesecloth into the prepared caramel-lined tin to ensure a silky smooth texture.

6. 6

   Cover the tin tightly with aluminum foil.

7. 7

   Steam the flan for about 45 minutes, or bake in a water bath (bain-marie) at 325°F (160°C) until the custard is set but still slightly jiggly in the center.

8. 8

   Remove from heat and let it cool to room temperature, then refrigerate for at least 1 hour (or overnight) before serving.

9. 9

   To serve, run a knife around the edges of the tin and invert the flan onto a serving plate so the caramel side is up.

Notes

The transcript provided contains unrelated song lyrics and was disregarded in favor of the visual evidence and standard preparation methods for this dish. For the smoothest flan, avoid over-whisking the eggs to prevent air bubbles.

Nutrition per serving

• ube
• leche flan
• dessert
• filipino
• custard
• steamed
• sweet
• ube extract