This Ube Leche Flan is a delightful twist on the Filipino classic Leche Flan, featuring the rich, nutty flavor of ube. To keep things simple, I use whole eggs instead of just yolks—yet it stays just as lusciously smooth and creamy.
Ube Flan – A Must-Try for Ube Lovers
Ube, or purple yam, is a beloved ingredient in Filipino desserts, known for its subtly nutty, vanilla-like flavor and stunning purple hue that makes any treat instantly more tempting.
Growing up in Vietnam, I never imagined ube (Khoai Mỡ) as a dessert ingredient—it’s typically used in canh khoai mỡ, a savory purple yam soup. But after discovering ube-based sweets, I was hooked. From Ube Halaya (ube jam) to Ube Chiffon Cake and Ube Honeycomb Cake, I couldn’t get enough.
This Ube Leche Flan is another dessert that completely won me over. Just don’t mistake it for Ube Flan Cake, which combines leche flan with sponge cake—this one is all about that smooth, creamy flan infused with rich ube goodness!
If you’re a fan of flan (crème caramel), be sure to check out more delicious variations on my blog, like Bánh Flan (Vietnamese Flan) or the fun and creative Milk Carton Flan!
Ingredients
- Large eggs (L size) – A must-have ingredient when making egg custard.
- Full-fat coconut milk – Pairs beautifully with ube, adding a rich, tropical flavor.
- Evaporated milk or regular milk – Creates a velvety custard texture.
- Condensed milk – Adds sweetness and richness. You can use ube-flavored condensed milk and skip the ube extract.
- Ube extract – Enhances the color and flavor of the flan.
- Caramel sauce – Made with sugar, water, and a touch of rice vinegar or lime juice.
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.
Ube Leche Flan (With Whole Eggs)
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.
