Easy Ube Flan Recipe
You can enjoy one of your favorite Filipino desserts but with a beautiful purple hue and iconic flavor of the Philippines with this Easy Ube Flan Recipe.
Prep Time 30 minutes mins
Cook Time 25 minutes mins
Course Dessert
Cuisine Filipino
Ube Flan
- 6 Large Eggs Whole
- 14 fl oz Sweetened Condensed Milk 1 can
- ¼ c Ube Sweetened Condensed Milk
- 13.5 fl oz Coconut Milk 1 can
Sugar Caramelization Dry
- 1 ½ Tbsp White Granulated Sugar Dry Method For Individual Mold
Sugar Caramelization Wet
- 1 C White Granulated Sugar Wet Method
- 2 Tbsp Water 2:1 Ratio with sugar
Optional: Latik Topping
- 5.6 fl oz Coconut Cream 1 can
Ube Flan
In a large enough mixing bowl, break and scramble eggs until uniform in color and liquid consistency. This will give you that smooth flan texture. I like using a hand held electric mixer with a whisk attachment. Don't worry about bubbling.
Add the sweetened condensed milk and ube sweetened condensed milk. Continue to mix well with your hand held electric mixer.
Add coconut milk and continue to mix well with your hand held electric mixer.
Cover with plastic wrap and set in the refrigerator.
Dry Caramelization
Place 1½ Tbsp of sugar in each metal mold.
Set gas burner to a medium heat.
Hold mold with metal tongs. Maintain a secure grip but not too tight. Have a comfortable hold. Place mold over the burner.
Once heat penetrates through the mold, the sugar will start to heat and melt. I like to start with a slow swirl and then speed up as the sugar melts. Melt to a light to medium caramel color and be sure that the bottom of the mold is covered. Pending on temperature and how close you are holding the mold to the flame, caramelization can occur within a few minutes.
Set on a cooling rack. Repeat for the number of molds that you are making.
Wet Caramelization
Heat stove burner to a medium heat.
In a sauce pan, combine sugar and water and mix with wooden spoon or spatula. Remove mixing tool once mixed.
Allow mixture to heat and then eventually melt. The mixture will become clear and then begin to color.
Swirl mixture, by using the pot handle, to get an even melt.
Melt to a light to medium caramel color.
Evenly distribute, covering the bottom of the mold(s).
Steaming
Fill Steam pot with water and set heat to medium high to high.
Give the flan mixture a good spoon stir (not causing bubbling) before filling mold(s).
Evenly fill caramelized molds and cover with aluminum foil.
Once water is boiling, place mold(s) on steam racks and steam for 25-30 minutes.
For metal molds, check for doneness at 25 minutes, with a toothpick. Stick it in the middle of the flan. If it comes of clean it is done.
For the thicker glass or ceramic molds, check for doneness at 30 minutes, with a toothpick. Stick it in the middle of the flan. If it comes of clean it is done.
Once finished, set on a cooling rack until they cool to room temperature.
Lastly, chill in refrigerator until nice and cold.
Serving
With a butter Knife, carve around the flan, between the outside edge of the flan and the inside of the mold.
Place a plate or saucer on top of the mold and flip it over so that gravity can release the flan from the mold.
Sprinkle latik on top of ube leche flan before serving. Optional
When caramelizing with through the wet method, cook in 1 c sugar batches at a time, if making bigger batches of flan.
Also with the wet method, it's easier to cover the bottom of the mold if the mold is not cold. I like warming it up, but not to the point where I have to wear a glove. You also don't want the caramelization to continue.
When using the dry method of caramelization, shorter metal tongs are fine, but the longer the safer. Just be sure that you have a comfortable grip. Too light, you may drop the mold. Too tight can squeeze the mold out from the grip, if your tongs are not balanced (nice way of saying old and out of shape).
Also, holding too tight will cause too much stress on your hand and wrist. Discomfort can compromise your motion when swirling that can lead to burning.
Roasted shredded coconut is another great topping option.
Keyword Easy Steamed egg, filipino dessert, Leche Flan, Ube, Whole Eggs