Ube Leche Flan is a creamy twist on the Filipino classic—rich purple yam flavor, silky caramel, and a fuss-free recipe using whole eggs for smooth, dreamy perfection.
Ube Flan – A Purple Yam Treat You’ve Got to Try
If you’re in a hurry and just want to get cooking, feel free to jump into the recipe card.
Ube, or purple yam, is a classic in Filipino desserts. It’s got this subtle nutty, almost vanilla-like taste and a beautiful purple color that makes any sweet look extra special.
Many people still confuse ube with purple sweet potato or taro. I actually have a post that breaks down ube vs. taro.
Growing up in Vietnam, I only knew ube (Khoai Mỡ) as a savory ingredient for Canh Khoai Mỡ—a comforting purple yam soup. Using it in desserts wasn’t really a thing for me until I stumbled on ube sweets like Ube Halaya, Ube Chiffon Cake, Ube Honeycomb Cake… Once I tried those, I was hooked.
This Ube Leche Flan is my another favorite. Don’t confuse it with Ube Flan Cake, which mixes flan with sponge cake—this one keeps it simple and focuses on that creamy, smooth flan packed with ube flavor.
If you love flan as much as I do, check out some of my other recipes like Bánh Flan (Vietnamese Flan) or the quirky Milk Carton Flan for something different but just as tasty.
Ingredients
- Large eggs (size L) – The heart of any good egg custard.
- Full-fat coconut milk – Goes hand-in-hand with ube, bringing that rich, tropical vibe.
- Evaporated milk or regular milk – For that smooth, creamy custard texture.
- Condensed milk – Sweetens things up and adds creaminess. If you find ube-flavored condensed milk, you can skip the ube extract altogether.
- Ube extract – Just a little boost to make the color pop and the flavor shine.
- Caramel sauce – Simple mix of sugar, water, and a splash of rice vinegar or lime juice to balance the sweetness.
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 swirl gently.
- Once deep orange, 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 cool before adding the flan mixture.
Make Flan
- Lightly beat the eggs. In a saucepan over medium-low heat, warm the coconut milk, evaporated (or regular) milk, and condensed milk, stirring until dissolved (do not boil).
- Slowly pour the warm milk into the eggs while stirring constantly, then add ube extract. Strain through a fine sieve, pour into the mold, and skim off bubbles.
- Preheat the oven to 320°F (160°C). Place the mold in a bain-marie (water bath) with hot water (about 0.8 inches/2 cm deep) on a cloth, cover with foil, and bake for 50-70 minutes until set but slightly jiggly in the center.
- Let cool completely, then chill in the fridge for a few hours before serving.
Expert Tips
Classic base: Leche flan usually calls for just egg yolks and evaporated milk. But here, I use whole eggs plus coconut milk along with evaporated milk. You can stick with the traditional way or get creative—it’s all good.
Caramel patience: Take your time with the caramel. Let it turn a nice deep amber, but keep a close eye so it doesn’t burn. That slight bitterness actually balances the sweetness perfectly.
Chill well: After cooking, let the flan cool completely before putting it in the fridge to chill for at least 4 hours or overnight. This step really helps the flavors settle and the custard to firm up.
Unmolding trick: When it’s time to unmold, run a thin knife gently around the edges, then dip the mold in warm water for a few seconds. The caramel will loosen up and your flan will slide out like a dream.
No extract? You can stir in a tablespoon of ube jam or smooth cooked ube paste along with a bit of purple food coloring. The flan might be a little firmer, but the ube flavor will be even richer.
More sweet treats from Southeast Asia
Creamy Ube Leche Flan (Whole Eggs, No Fuss)
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.
