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.

Ube Leche Flan: Silky, Creamy and Bright Purple

Name: Ube Leche Flan: Silky, Creamy and Bright Purple
Prep time: 20 min
Cook time: 55 min
Total time: 5 h 15 min
Cuisine: Filipino
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

Description

Silky Filipino custard with a glossy caramel top, made with egg yolks, two milks and ube halaya.

Ingredients

Scale

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