WATCH: Make Your Leche Flan Extra Delicious With A Layer Of Ube
We layered ube halaya onto leche flan, and it's sinfully delicious.
We combined two delicious sweet things-ube
If you love
Ube with Leche Flan Recipe
- Takes 50 minutes plus chilling
- Makes 6 standard-sized
- 1 1/2 cups sugar
- 9 large egg yolks
- 1 300-ml can
- 1 370-ml can
- 3 340-gram jars
ube halaya, heated
- 1 Prepare a steamer.
- 2 Make the caramel: Divide sugar among 6
llaneras. Place each over medium heat. Let stand until edges begin to melt and brown, then swirl the pan, away from the heat as needed to prevent burning, to completely melt the remaining sugar and caramelize. Swirl to evenly coat the bottom of the pan. If needed, reheat the caramel until just melted to coat each llanera. Repeat with remaining llaneras. Set aside.
- 3 Make leche flan: In a large bowl, using a spatula, blend egg yolks, condensed milk, and evaporated milk until smooth. Pass through a strainer to remove any lumps. Pour batter into the caramel-lined
llanerasuntil halfway up the sides.
- 4 Cover each
llanerawith foil, and place in the prepared steamer. Steam for 40 minutes or until the edges are set but the center jiggles slightly when shaken. Remove from the steamer.
- 5 Remove the foil from a leche flan. Spoon the
ube halaya, heated, onto the tops of the leche flan. Smooth the top. repeat with remaining leche flans. Chill until ready to serve. When ready to serve, run a knife around the edges to loosen the leche flan. Flip onto a serving plate. Serve immediately.
If you can't get enough leche flan and ube, try these recipes: