Ube leche flan is the classic Filipino custard with a purple twist: dense, silky and glossy under a layer of amber caramel. It uses egg yolks, sweetened condensed milk and evaporated milk, plus ube halaya (purple yam jam) and ube extract for color and a mild, vanilla-and-nutty flavor. You can bake it in a water bath or steam it, and it needs a long chill before serving.
- Prep: 20 minutes
- Bake: 50 to 60 minutes at 325°F (160°C), or steam 35 to 40 minutes
- Chill: at least 4 hours
- Serves: 8 (one 8-inch round pan)
What Makes Ube Leche Flan Different?
Regular leche flan is made with egg yolks only, which is why it is denser and richer than the French crème caramel made with whole eggs and fresh milk. The ube version keeps that texture and adds the purple yam. If you are new to the ingredient, our guide to purple sweet potato explains how ube differs from the purple sweet potatoes sold in many US stores. Ube halaya and ube extract are sold in jars and bottles in Asian markets and online. If you also want a baked treat made with the same jar, try our ube crinkle cookies.
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Ube Leche Flan: Silky, Creamy and Bright Purple
- Total Time: 5 hours 15 minutes
- Yield: 8 portions 1x
Description
Silky Filipino custard with a glossy caramel top, made with egg yolks, two milks and ube halaya.
Ingredients
- 1/2 cup (100 g) sugar
- 1 tablespoon water
- 8 large egg yolks
- 1 can (14 oz / 397 g) sweetened condensed milk
- 1 can (12 oz / 354 ml) evaporated milk
- 1/4 cup (60 g) ube halaya
- 1 teaspoon ube extract
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Heat the oven to 325°F (160°C). Melt the sugar and water in a small pan over medium heat, without stirring, until amber. Pour into an 8-inch round pan and tilt to coat the bottom. Let it harden.
- Gently stir the egg yolks in a large bowl. Do not whisk hard.
- Stir in the condensed milk, evaporated milk, ube halaya, ube extract, vanilla and salt until smooth and evenly purple.
- Pour the mixture through a fine sieve over the caramel.
- Cover the pan tightly with foil.
- Set the pan in a larger dish and pour hot water halfway up its sides. Bake 50 to 60 minutes, until the edges are set and the center barely jiggles. To steam instead, cook over low heat 35 to 40 minutes with a towel under the lid.
- Cool to room temperature, then chill at least 4 hours.
- Run a knife around the edge, set a rimmed plate over the pan and flip. Serve cold.
Notes
For a silky, smooth custard, stir the egg yolks gently rather than whisking vigorously. Strain the mixture through a fine sieve before baking to remove lumps and help create a smooth texture. Avoid overbaking; the center should still jiggle slightly when done. Chill for at least 4 hours before unmolding and serving. Steam over low heat for 35 to 40 minutes if you prefer not to use the oven.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Oven or Steamer
- Cuisine: Filipino
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 310
Keywords: ube leche flan, ube flan, Filipino dessert, leche flan, ube halaya, purple yam custard, Filipino custard, caramel custard
How to Make Ube Leche Flan
Make the caramel first, pour the strained custard over it, cover the pan tightly with foil, then bake in a water bath or steam. The steps are in the recipe card below.
Tips for a Smooth Flan Without Holes
- Stir, do not whisk hard. Air bubbles become small holes in the finished flan.
- Strain the custard. Pour it through a fine sieve to remove egg threads and any lumps of halaya.
- Cover the pan tightly with foil. This keeps drips from the lid or oven off the surface.
- Keep the heat gentle. A flan cooked too hot turns grainy. It is done when the edges are set and the center still jiggles slightly.
- Chill fully. The flan firms up in the fridge, and the caramel turns into a sauce.
Can You Make Ube Leche Flan Without Ube Halaya?
Yes. Leave out the halaya and use 1 1/2 teaspoons of ube extract. The flan stays silky, but the color is paler and the flavor lighter, so add a drop of purple gel coloring if you want the classic look.
How to Unmold and Serve
Run a thin knife around the edge of the chilled flan. Set a serving plate with a rim over the pan and flip both in one quick motion. If it does not release, dip the base of the pan in hot water for 20 seconds and try again. Serve cold, cut into wedges, with the caramel spooned over the top.
Storage
Keep the flan covered in the pan or in an airtight container in the fridge for up to 4 days. Unmold just before serving, since the caramel softens and runs the longer it sits. Freezing is not recommended, because the custard turns watery when thawed.
Frequently Asked Questions
Why does my leche flan have holes?
Holes come from air whisked into the custard or from cooking at too high a heat. Stir gently, strain the mixture, cover the pan tightly and use a low oven or gentle steam.
Can I make ube leche flan without an oven?
Yes. Steam the covered pan over low heat for 35 to 40 minutes. Wrap the pot lid in a clean towel so condensation does not drip onto the flan.
Can I use ube extract only, with no halaya?
Yes. Use 1 1/2 teaspoons of ube extract in place of the halaya. The color will be lighter, so add a drop of purple gel coloring if you want a deeper shade.
How long does ube leche flan last in the fridge?
Covered, it keeps for up to 4 days. Unmold it just before serving so the caramel stays glossy.
Why is my flan watery or not setting?
It was most likely undercooked or not chilled long enough. The center should barely jiggle when it comes out, and it needs at least 4 hours in the fridge to firm up.
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