Ube Flan Recipe

Prepare caramel

Place 1 cup granulated sugar and 2 tablespoons water in a medium heavy-bottomed saucepan over medium heat. Stir just to moisten the sugar, then stop stirring and allow mixture to come to a simmer.

As the sugar melts, occasionally swirl the pan to promote even cooking. Watch color closely; when the sugar turns an amber-golden color (about 6–8 minutes), immediately remove from heat.

Carefully and slowly add 2 tablespoons hot water (stand back; it may sputter) to the caramel while stirring gently to combine. If any lumps form, return to low heat briefly, stirring until smooth. Tilt and pour or spoon the hot caramel evenly into the bottoms of a 9-inch round flan mold, or divide among six 6-ounce ramekins, coating the bottom and a little up the sides. Set aside to harden.

Preheat oven to 325°F (160°C). Place a large roasting pan or baking dish in the oven (for a water bath) so it warms while you prepare the custard.

Warm milks and combine ube

In a medium saucepan over low heat, combine 1 cup whole milk and 1 cup heavy cream. Warm gently until steaming but not boiling (about 5 minutes). Whisk in 1 cup ube halaya until fully incorporated and smooth. Remove from heat.

Mix remaining wet ingredients

In a large bowl, whisk together 1 cup sweetened condensed milk and 1 cup evaporated milk until homogenous. Add the warm ube-milk mixture and whisk to combine. Stir in 2 teaspoons vanilla extract and 1 pinch of salt. If you want a deeper purple color, add up to 1 teaspoon purple food coloring a few drops at a time until desired shade is reached.

Temper eggs

In a separate bowl, lightly beat 5 large eggs just until yolks and whites are blended. Slowly pour about 1 cup of the warm ube-milk mixture into the eggs in a thin stream, whisking constantly to temper and avoid curdling. Then pour the tempered egg mixture back into the main custard mixture, whisking until smooth.

Strain custard

Pour the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps or shell fragments and ensure a silky texture.

Fill molds

Place the caramel-coated molds or ramekins on a sheet tray. Pour the strained custard evenly over the set caramel, leaving a small space at the top (about 1/4 inch).

Bake in water bath

Carefully place the sheet tray into the preheated oven. Pour hot (not boiling) water into the roasting pan around the molds so it comes halfway up the sides of the molds to create a bain-marie. Bake at 325°F (160°C) for 45–55 minutes for ramekins (or 60–70 minutes for a 9-inch flan) until the custard is mostly set but still jiggles slightly in the center.

Cool and chill

Remove the molds from the water bath and let them cool on a rack to room temperature (about 1 hour). Once cooled, cover each mold with plastic wrap and refrigerate at least 4 hours, preferably overnight, to fully set and develop flavor.

Unmold and serve

To unmold, run a thin knife around the edge of each custard to loosen. Place a serving plate upside down over the mold and quickly invert, then lift off the mold. The caramel will flow over the flan. If caramel sticks, warm the bottom of the mold briefly over a hot water bath to loosen. Serve chilled. Garnish optionally with toasted coconut flakes or a dollop of whipped cream.