Description
A delicious fusion of classic leche flan and ube cake, this stunning dessert is perfect for any occasion.
Ingredients
- 1 cup sugar (for caramel)
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 5 large eggs
- 1 cup ube extract or mashed ube
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 cup coconut milk
- 1/4 cup grated coconut (for garnish)
Instructions
- Prepare the caramel by heating sugar in a heavy-bottomed saucepan until melted and golden.
- Pour caramel into the bottom of a flan mold and set aside to harden.
- In a mixing bowl, blend eggs, evaporated milk, sweetened condensed milk, and ube extract until smooth.
- In another bowl, mix flour, baking powder, and coconut milk until combined.
- Layer the ube cake batter on top of the caramel, then pour the flan mixture over the cake batter.
- Prepare a water bath (bain-marie) and place the mold inside.
- Bake in a preheated oven at 350°F (175°C) for 60 minutes or until set.
- Remove from oven and let cool completely before chilling in the fridge.
- To serve, invert the mold onto a serving plate and garnish with shredded coconut.
Notes
Serve chilled for the best experience. Can be stored in an airtight container in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Steaming and Baking
- Cuisine: Filipino