Indulge in creamy perfection with this Baked Ube Leche Flan! This vibrant purple dessert combines rich, silky custard with caramelized sweetness, offering a delightful flavor twist on the classic Filipino favorite.
Make vibrant purple Ube Leche Flan at home. Simple ingredients, stunning purple hue, and rich custard sweetness. It has a creamy, smooth texture with a cascade of caramel when flipped onto a serving plate.
Why You'll Love This Baked Ube Leche Flan Recipe
This flan recipe is unique in that it is baked in the bain marie in your oven instead of steaming in a large kettle. This makes it much easier to make. If you're looking for a delicious, and slightly exotic, dessert to make at home, look no further than this Ube leche flan recipe.
It's easy to make, and sure to impress your friends and family with it's rich, silky custard texture. This Filipino dessert is made with purple yams, giving it a beautiful color and unique flavor.
Ingredients Overview
This ube leche flan recipe uses twelve egg yolks. Yes, that's a lot! This is what contributes to the rich, silky texture. Save the egg whites in your freezer for making meringue or macaroons. Egg whites will freeze for up to 6 months if stored in an air tight freezer container.
- Egg yolks
- Condensed milk
- Sugar - For the caramel sauce.
- Vanilla extract
- Ube Extract or Ube Powder to make your own Ube liquid
- Whole Milk or Half & half for an even richer custard.
- Water - For the Bain Marie (hot water bath).
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make A Baked Ube Baked Flan
Start by making the caramel sauce. You can add one or two teaspoons of water to the sugar as it melts and caramelizes. This will help prevent it from scorching, which you want to avoid. Scorched caramel give the flan a bitter taste.
Step 1: Add the sugar to a sauce pan. Start with a medium heat and let the sugar melt. Stir it frequently so it does not scorch.
Step 2: Once the sugar has melted and turned brown, spoon 2 to 2 ½ tablespoons into each ramkin. Set aside to harden and cool.
Pro Tip
If using powdered ube sweet potato instead of the extract, reconstitute ¼ cup in a small bowl with ⅓ cup water.
Mix until you get a thick slurry. Using a coffee filter, add the ube mixture into the cone of the filter and squeeze out about 1 tablespoon of liquid. Add to the leche flan mixture.
Step 3: Crack twelve eggs, leaving the whites in a separate container. Save them for another recipe.
Step 4: Whisk the egg yolks with the condensed milk, vanilla, milk, and ube extract.
Step 5: Whisk the ingredients until fully blended.
Step 6: Divide the flan mixture equally among the six ramekin.
We are not steaming this Ube leche flan as traditionally done. We are going to cover and use a bain marie, or a hot water bath used with typical creme brulee's or custards.
You an use a creme brulee pan specifically made for this, it comes with the ramekin that fit perfectly into an easy to lift out rack. Or, you can use a 9 x 13 inch baking pan and add the water after setting the pan of filled ramkins in the oven.
Step 7: Use small pieces of aluminum foil to cover each ramekin. Place in the bain marie rack and pan, or set into a 9 x 13 baking pan.
Step 8: Fill the baking pan with hot water to 1" from the top of the ramekins. Bake in the oven at 325 F for 50 minutes. Remove and refrigerate 2-3 hours.
Step 9: Run a little hot water on the bottom of the ramkin before serving. This will allow the cold caramel sauce to release the set up dessert.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Pro Tip
You can alternatively bake the ube flan custard in a single llanera mold.
Serving Suggestions
Serve this beautiful dessert with Adobong Chicken Liver on top or with Foolproof Steamed White Rice. It can be accompanied by our Traditional Pork Lumpia or Fresh Vegetable Lumpia, followed with our Filipino Banana Turons for dessert!
Substitutions and Variations
Some useful tips and substitutions when making this recipe:
- The only difference between regular leche flan and ube leche flan is the ube extract. You can simply leave it out and make a splendid, rich caramel leche flan!
- For a richer custard, substitute the milk with half and half.
Tips for Success
Helpful tips to help you when making this recipe:
- When working with ube extract or the powdered ube, wear some disposable nitrile gloves, as it does take some washing to remove the purple.
- Be sure and fill the water bath at least ¾ up the custard containers, it's what tempers the hot water and keeps the custard nice and creamy.
- After the leche flan has set up in the refrigerator remove the aluminum foil covers. Using a thin knife, run the knife around the inside of the ramekin to release the flan from the sides.
- Run hot water over the base of the ramekin, then place a saucer over the top. Tip upside down so the flan falls out onto the saucer. The caramel sauce will drizzle down the sides.
Storage Options
Here is how I store leftovers from this recipe:
- Cover any leftover ramkins of ube leche flan. Wait to turn them out until ready to serve. Just cover with plastic wrap and store in the refrigerator for up to 5 days.
Related Recipes
Frequently Asked Questions
You can, but you may see a change in the texture when you defrost it. It will taste the same, but the freezing may alter the consistency of this dessert.
Not at all, though purple custard is a delight to kids! Especially at Halloween.
Asian Recipes
Get The Recipe!
Purple Ube Leche Flan
Equipment
- Traditional Flan Ilanera
- liquid Ube extract
- Powdered Ube
Ingredients
- 12 egg yolks
- 14 oz can Condensed Milk
- ¾ cup white sugar
- 1 cup half & half
- 1 teaspoon vanilla
- 1½ teaspoon Ube extract
Instructions
- Preheat your oven to 325° F. Set the oven rack to the middle of the oven. Heat 4 cups hot water and keep ready for filling the baker after the filled ramkins are set in the baker and placed in the oven.
- Heat the sugar over medium heat with 2 teaspoons of water (to help prevent scorching). Stir constantly until the sugar melts and turns brown. Pour 2½ to 3 tablespoons of the caramelized sugar in each of the 6 ramkins. Set the ramkins into the creme brulee rack, and set the rack inside the baker. Set aside.¾ cup white sugar
- Crack the eggs, collecting the egg yolks in a bowl and saving the egg whites for another recipe, another time.12 egg yolks
- Stir in the condensed milk, half and half (or whole milk), vanilla, and Ube extract. Stir to mix well with a wire whisk or a hand mixer.14 oz can Condensed Milk, 1 cup half & half, 1 teaspoon vanilla, 1½ teaspoon Ube extract
- Pour mixed flan mixture into each ramkin, dividing it equally. Cover each ramkin with a small piece of aluminum foil. Set each ramkin into the creme brulee rack or place in a 9 x 13" baking pan.
- Place the creme brulee baker or 9 x 13 baking pan holding the ramkins in the middle of the oven. Pour hot water in the baker until it come to 1" from the rims of the ramkins. Gently slide rack into the oven and bake for 50 minutes.
- Remove creme brulee baker carefully after baking. Lift the rack out of the hot water and set in the refrigerator for 1 to 2 hours until set up and cool.
- Remove the aluminum foil covers. To serve, run a thin knife along the inside of each ramkin. Run hot water over the base of the ramkin for 30 seconds. Place a saucer over the top, then flip over. The flan will fall out upside down with the caramel sauce drizzling own the sides. Serve and enjoy!
Notes
- You can substitute whole milk for the half and half if you want to reduce the calorie load.
- Use gloves when handling ube powder.
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