Leche Flan Ube is a sweet twist of the classic Leche Flan. It’s creamy and nutty. Make it successfully with this recipe with detailed step-by-step instructions.
You may also like this Filipino Dessert recipe for Noche Buena and this Banana Langka Turon with Caramelized Sugar, Ube Recipe Ideas, Ube Hopia, and Ube Halaya from Ube Powder.
What is Ube Leche Flan
UbeLeche flan is a Filipino dessert that has its roots in Spanish cuisine. The name “leche flan” itself came from the Spanish term “flan de leche,” which translates to “milk flan” in English. But today, I am sharing a twist of the Classis Leche Flan- Ube Leche Flan. A purple Ube Flavor was added to get that nutty Ube flavor.
Leche Flan Ube Ingredients
This recipe is straightforward, and the ingredients are readily available in your stores! You need-
- Eggs: Eggs serve as the main component, providing structure and richness to the custard. They contribute to the smooth and creamy texture of leche flan.
- Condensed Milk: This sweetened and thickened milk adds sweetness to the custard while imparting a creamy consistency. Condensed milk is a key ingredient in leche flan, distinguishing it from other custard desserts.
- Evaporated Milk: Another dairy component, evaporated milk, contributes to the creaminess of the flan. It has a slightly different consistency than condensed milk and adds to its richness without excessive sweetness.
- Sugar (for Caramel): The sugar creates the caramelized layer at the bottom of the mold. It transforms the cooking process into a golden syrup that adds sweetness and a hint of bitterness to the dessert.
- Vanilla Extract (optional): Some recipes may include Vanilla, which adds a subtle aromatic note, complementing the richness of the eggs and milk.
How do you make Ube Leche Flan?
1,2. Caramelize 1/4 cup of granulated sugar. Place the sugar in the pan and let it pass directly to the heat. Move the pan continuously so that it will not burn. Set it aside and let the caramelized sugar cool down. Separate the whites and yolk. Please watch the video on how I separate them.
3,4. Place the yolks in a large bowl and add the condensed milk. Mix completely and add the Ube flavoring. Mix using a wire whisk. Ensure that they are well incorporated.
5,6. Add the Evaporated milk and mix. Transfer the mixture to the prepared pan. Use a strainer to ensure no solid particles are in the mix.
7, 8 Cover the pan with tin foil and steam the Ube Leche Flan for forty minutes.
- After steaming, let the Ube Leche FLan cool down and put it in the fridge overnight. When ready to serve, remove the oil, cover the pan with a plate, and flip.
What is the French counterpart of leche flan?
There isn’t a direct French counterpart to leche flan, but crème caramel or flan is a similar dessert in French cuisine. It shares similarities with leche flan in being a custard dessert with caramelized sugar on top.
Why is my Ube Leche Flan Bitter?
The bitterness in leche flan may arise from several factors. One common reason is overcooking the caramelized sugar. When sugar is cooked for too long, it can become bitter. Another factor could be burning the milk or egg mixture during cooking. It’s essential to monitor the heat and cooking time closely to avoid bitterness.
How do I prevent my Flan from being too Eggy?
If your leche flan tastes too eggy, it might be due to the ratio of eggs to other ingredients or inadequate mixing. Adjusting the number of eggs and ensuring thorough mixing can help achieve a smoother and less eggy consistency. Additionally, using fresh eggs and straining the mixture before cooking can improve texture and flavor. Also, if you use whole eggs instead of yolks only.
There are several reasons why many people love leche flan:
- Creamy and Silky Texture: Smooth texture that melts in your mouth. Combining eggs and condensed milk creates a velvety, satisfying, and indulgent consistency.
- Rich and Decadent Flavor: The caramelized sugar on top adds a delightful sweetness and a slightly bitter undertone that complements the rich custard. The balance of sweetness and depth of flavor makes it a truly decadent dessert.
- Caramelization Magic: The process of caramelizing sugar to create the golden syrup at the bottom of the mold adds a layer of complexity to the dessert. It’s a culinary magic trick that transforms simple ingredients into a sophisticated treat.
- Cultural Significance: For many Filipinos, leche flan is more than just a dessert; it’s a cultural icon often associated with celebrations and special occasions. Its presence on the table signifies festivity and tradition.
- Nostalgia and Memories: Many people have fond memories of enjoying leche flan during family gatherings, holidays, or special events. The nostalgic connection to this dessert makes it even more beloved.
- Comfort Food: There’s something comforting about the familiar taste of leche flan. It brings a sense of warmth and satisfaction, making it a go-to comfort food for many.
Ube Leche Flan tips for sure success:
- Strain the Mixture: Before pouring the mixture into the mold, strain it to remove any lumps or undissolved particles. This will result in a smoother and creamier flan.
- Adjust Egg Ratio: Experiment with the number of eggs in the recipe. Using too many eggs can make the flan taste overly eggy. Conversely, using too few eggs may affect the texture. Find the right balance that suits your taste.
- Use Fresh Ingredients: Ensure that your eggs and milk are fresh. Fresh ingredients contribute to a better flavor and texture.
- Caramelize Sugar Carefully: Be cautious not to overcook the sugar when making the caramel. It can impart a bitter taste to the entire dessert if it becomes too dark or burnt. Aim for a golden brown color.
- Experiment with Flavorings: To enhance the flavor of your leche flan, you can experiment with additional flavorings such as vanilla extract, lemon zest, or a hint of nutmeg. These can add depth to the overall taste.
- Let it Rest: Allow the leche flan to cool and set correctly in the refrigerator before serving. This resting period helps achieve the right consistency and allows the flavors to meld.
Can I freeze Ube Leche Flan?
You can refrigerate it for up to three days, or if you want to keep it longer, you can freeze the whole flan. Please keep it in the pan, cover the flan with tin foil, and put it in the freezer. Thaw the whole pan and transfer to a plate.
Leche Flan Ube
Equipment
- 1 six inch round pan
- 1 flat plate
- 1 Steamer
- 1 wire whisk
Ingredients
- 5 pieces egg yolks
- 3/4 cup Sweetened Condensed Milk
- 3/4 cup Evaporated Milk
- 1 tbsp Ube Flavor
- 1/4 cup White Granulated Sugar
Instructions
- Caramelize 1/4 cup white granulated sugar in a round six-inch pan. Set this aside and let the sugar cool down.
- In a large bowl, separate the egg yolks from the egg whites. Set aside the egg whites for the Puto Cheese recipe. Check the notes below for the Puto Cheese Recipe Link.
- Add the sweetened condensed milk into the bowl and use a wire whisk to mix the yolks and the condensed mik. Add the ube flavoring and mix until there are no yellow streaks. Add the evaporated milk.
- Transfer the mixture to the prepared pan and cover with tin foil. Steam the Ube Leche Flan for forty minutes.
- After steaming, let the Ube Leche FLan cool down and put it in the fridge overnight. When ready to serve, remove the oil, cover the pan with a plate, and flip.
Video

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