Ube Flan

Flan goes by many different names in many different cultures, but whether it be known as creme caramel, caramel custard, or just plain old flan; this simple dessert always manages to be a sow stopper with its silky smooth interior and sweet, but slightly burnt top.

I took a classic leche flan recipe, a Filipino version of flan, and added ube extract to it to give it a beautiful purple hue, but also a slightly earthy flavor profile.

What is leche flan?

Leche flan, compared to Mexican flan, is a bit more decadent. Mexican flan usually consists of whole eggs while the Filipino version consists almost entirely of egg yolks. This allows the flan to be much more rich and have a hefty mouthfeel when eaten. Leche flan is also traditionally steamed rather than baked (but I chose to bake mine in a water bath because my steamer couldn’t hold all the ramekins). I would definitely recommend steaming them if you have the time or patience though as it yields an even silkier, creamier finish!

Ube Flan

ryanllee FacebookTweetPin Flan goes by many different names in many different cultures, but whether it be known as creme caramel, caramel custard, or… Recipes Ube Flan European Print This

Prep Time: 10 minutes Cooking Time: 55 minutes 55 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.5/5

( 111 voted )

Ingredients

• 10 egg yolks
• 1 can condensed milk (14oz)
• 1 can evaporated milk (12oz)
• 1 tbsp ube extract
• 3/4 cup granulated sugar
• 2 tbsp water

Instructions

1. Preheat oven to 350F
2. In a small pot, boil the sugar and water over medium heat until all the sugar has dissolved
3. Then lower the heat and continue to cook down the sugar until a golden caramel color is achieved
4. Divide the caramel across the 6 ramekins and set aside to cool
5. In a large bowl, gently whisk the egg yolks with the condensed milk and ube extract
6. Then pour in the evaporated milk and lightly stir to combine
7. Pour the egg and milk mixture through a fine-mesh sieve fill each ramekin with it, just barely to the top
8. Line the bottom of a baking tray with a tea towel and place each ramekin on top of it
9. Then fill the baking tray with boiling water until it reaches halfway up the sides of the ramekins
10. Transfer the tray to the oven and bake for 45-55 minutes (or until an inserted toothpick comes out clean)