Are you ready to tantalize your taste buds with a dessert that's both incredibly delicious and surprisingly easy to make? Then get ready to embark on a culinary journey to the Philippines with our Ube Leche Flan recipe! This vibrant purple custard, infused with the unique flavor of ube (purple yam), is a delightful twist on the classic leche flan, promising a rich and creamy experience that will leave you wanting more. It's the perfect ending to any meal, a show-stopping dessert for gatherings, or a simple yet impressive treat for yourself. Let's dive into this easy recipe and bring a taste of the Philippines to your kitchen!
Ingredients:
This recipe makes approximately 6 servings.
For the Caramel:
- 1 cup granulated sugar
- 1/4 cup water
For the Custard:
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 ounce) can evaporated milk
- 1 cup heavy cream
- 6 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup cooked and mashed ube (purple yam) – you can find frozen ube in most Asian grocery stores.
Instructions:
Making the Caramel:
- Prepare your ramekins: Lightly grease six 6-ounce ramekins or oven-safe custard cups with cooking spray or butter. This will prevent sticking.
- Create the caramel: In a medium saucepan over medium heat, combine the sugar and water. Do not stir! Swirl the pan occasionally as the sugar melts and turns into a rich amber color. Be patient; this takes time.
- Careful pouring: Carefully pour the hot caramel into the prepared ramekins, swirling to coat the bottom evenly. Set aside.
Making the Custard:
- Combine wet ingredients: In a large bowl, whisk together the condensed milk, evaporated milk, heavy cream, eggs, and vanilla extract until well combined and smooth.
- Add the ube: Gently fold in the cooked and mashed ube until evenly distributed throughout the custard mixture. Avoid overmixing.
- Pour into ramekins: Carefully pour the ube custard mixture over the caramel in each ramekin.
- Water bath prep: Place the ramekins in a larger baking dish. Pour enough hot water into the baking dish to come halfway up the sides of the ramekins. This creates a water bath, ensuring even cooking and preventing cracking.
Baking and Cooling:
- Bake: Bake in a preheated oven at 350°F (175°C) for about 50-60 minutes, or until the custard is set around the edges and slightly jiggly in the center.
- Cool down: Carefully remove the baking dish from the oven. Let the leche flan cool completely in the water bath. Once cooled, refrigerate for at least 4 hours, or preferably overnight, to allow the custard to fully set and the flavors to meld.
Serving:
- Unmolding: To unmold, run a thin knife around the edges of each ramekin. Place a serving plate on top of each ramekin and invert it quickly. The leche flan should slide out beautifully, revealing the glistening caramel.
- Enjoy! Serve chilled and enjoy the delightful combination of creamy ube custard and rich caramel.
Cooking Tips & Variations:
- Ube preparation: If using frozen ube, make sure to thaw and cook it thoroughly before mashing. You can steam, boil, or even microwave it.
- Sweetness level: Adjust the amount of sugar in the caramel to your preference. For a less sweet caramel, reduce the sugar slightly.
- Dairy alternatives: For a vegan version, experiment with coconut milk and agar-agar as a setting agent.
- Flavor enhancements: Add a pinch of cardamom or cinnamon to the custard mixture for an extra layer of warmth and spice.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Fat: ~20g Protein: ~6g Carbohydrates: ~40g
This Ube Leche Flan is a truly special dessert – a perfect blend of familiar comfort and exciting new flavors. It's a delicious way to impress your family and friends, showcasing the beautiful and tasty world of Filipino cuisine. Enjoy!