Ube Leche Flan

Purple yam flavored egg custard

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Prep Time 10

Cook Time 30

Total Time 40

Course Dessert

Cuisine Filipino

Pour 2 tablespoons into each of the medium Llaneras
Put the stove at a low heat and heat the Llanera over it until the sugar turns golden brown or into a honey-like color
Remove the Llanera to let the caramel cool and repeat the process with the remaining Llaneras.
Once all three Llaneras have a caramel base, set them aside until it's time to pour the custard.

Pour 1.5 liters of water into your steamer and bring it to a boil over a low heat.
If you don't have any aluminum foil to cover the tins, an alternative option would be to have the lid covered with cloth in order to catch any water drippings and prevent watery custard.

Combine egg yolks, condensed milk, evaporated milk and mix well.
Once you've mixed the ingredients, add the ube powder mix and stir until is fully incorporated into the mix. When that happens, add the violet food coloring as needed until you achieve a rich violet color.
An alternative option for the previous step would be to add 1 tbsp. Ube extract or ¼ cup Ube Halaya
After fully mixing the ingredients, strain the mixture into another bowl. You'll want to strain it at least twice before pouring the mixture into the 3 Llaneras
Cover the tins with an aluminium foil and steam over low heat for about 25-30 minutes.
Test the custard by inserting either a toothpick or bamboo skewer and see if it comes out clean. If it does, turn off the heat and transfer the Llaneras to a cooling rack.
After cooling the leche flan, place them in the fridge to further firm them up for an easy transfer later on.
Once the leche flan is fully firm, you should be able to run a knife at the edge of Llanera then flip the ube flan on a serving plate or plastic container.