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a slice of ube flan served on a white plate
5 from 10 votes
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Ube Flan

Have yourself a dreamy Filipino dessert, Ube Flan! It has layers of sweet and delicious caramel flan and soft ube chiffon cake. The blend of earthy ube, sweet caramel, and silky custard creates a show-stopping treat!
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: Filipino
Servings: 8 slices
Calories: 301kcal
Author: Lainey

Ingredients

Caramel:

  • ¼ cup brown sugar
  • 2 tablespoons water

Flan Base:

  • 4 egg yolks
  • ⅔ cup whole milk
  • ⅔ cup condensed milk
  • ½ teaspoon lemon juice
  • ¼ teaspoon vanilla extract

Ube Cake Base:

  • ¼ cup unsalted butter slightly softened
  • ½ cup granulated white sugar divided
  • 2 large eggs separate the egg whites and yolks
  • ½ teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1 ½ tablespoons ube extract
  • ½ cup cake flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ⅓ cup whole milk
  • ¼ cup ube halaya

Instructions

Make the Caramel:

  • In a nonstick skillet, heat brown sugar with water until it turns to amber like color over low heat. DO NOT MIX with a spoon or a spatula.
  • Then swirl the melted brown sugar and pour it into an 8-inch cake pan. Let it cool completely until hardened. Brush the sides of the pan with oil or butter to prevent sticking.

Prepare the Flan Base:

  • In a bowl, mix egg yolks, whole milk, condensed milk, lemon juice, and vanilla extract using a spatula.
  • Stir until well combined, then place in the chiller and set aside while preparing the cake layer.

Make the Ube Cake Base:

  • In a separate bowl, combine ¾ of the granulated white sugar, cake flour, baking powder, and salt using a handheld mixer or a stand mixer.
  • Add egg yolks, ube extract, milk, butter, and ube halaya. Then, mix completely, but do not overmix. Set aside.

Make the Meringue:

  • In a stand mixer, whisk egg whites, cream of tartar, and remaining sugar until medium peaks form.
  • Add half of the meringue over the cake batter and mix well. Then pour the remaining half over and slowly fold into the mixture.

Assemble and Bake:

  • Pour the chilled flan base over the hardened caramel in the cake pan.
  • Slowly pour the ube cake batter over the flan and level the top.
  • Place the cake pan into a larger baking tray with hot water inside as a water bath.
  • Bake in a preheated 320°F (160°C) oven for 45 minutes or until a toothpick comes out clean.

Cool and Serve:

  • Remove from the oven and let it cool completely.
  • Flip the cake pan onto a large serving plate that can hold the entire flan. Then, gently torch the bottom of the pan to release the caramel and flan. You will notice the pan slightly lifting.
  • Slice and serve.

Notes

  • Brush the sides of the cake pan with butter or oil to help prevent the flan from sticking and to easily remove the flan from the cake pan.
  • You can use a small blowtorch to aid in removal.
Serving: 1gCalories: 301kcalCarbohydrates: 41gProtein: 7gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 166mgSodium: 193mgPotassium: 217mgFiber: 0.2gSugar: 35gVitamin A: 484IUVitamin C: 1mgCalcium: 166mgIron: 1mg

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