Ube Leche Flan (With Whole Eggs)
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Ube Leche Flan (With Whole Eggs)
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This Ube Leche Flan is a delicious take on the Filipino classic, infused with the rich, nutty flavor of ube. To make it simpler, I use whole eggs instead of just yolks—yet it remains just as silky and creamy!
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Ingredients
- 3 large eggs
- ½ cup full-fat coconut milk (125ml)
- 1 cup evaporated milk (or regular milk) (250ml)
- ½ cup condensed milk (125ml/120g)
- ½ tsp ube extract
Caramel Syrup
- 5 tbsp granulated sugar
- 1 tbsp water (for initial caramelization)
- 2 tbsp water (added later)
- 1 tsp lime juice or vinegar
Instructions
Caramel Syrup
- In a saucepan over medium heat, combine sugar and water without stirring. Let it bubble over medium-high heat for 5-7 minutes until golden-orange, then gently swirl.
- Once it deepens to an amber hue, add the remaining water and lime juice, cook briefly, then remove from heat. Swirl until smooth, then quickly pour into the flan mold, tilting to coat evenly. Let it cool before adding the flan mixture.
Caramel Flan
- Lightly beat the eggs. In a saucepan over medium-low heat, warm the coconut milk, evaporated milk, and condensed milk, stirring until fully dissolved (do not boil).
- Gradually pour the warm milk into the eggs while stirring constantly, then mix in the ube extract. Strain through a fine sieve, pour into the mold, and skim off any bubbles.
- Preheat the oven to 320°F (160°C). Place the mold in a bain-marie (water bath) with about 0.8 inches (2 cm) of hot water on a cloth, cover with foil, and bake for 50-70 minutes until set but slightly jiggly in the center.
- Let cool completely, then refrigerate for a few hours before serving.
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