Imagine a dessert that combines two beloved Filipino treats into one decadent dish. That’s exactly what ube cake leche flan delivers. This delightful creation marries the rich, creamy texture of leche flan with the vibrant, flavorful ube cake, making it a favorite among dessert enthusiasts. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this recipe will guide you through making this spectacular dessert from scratch.
What is Ube?
Ube, also known as purple yam, is a staple in Filipino cuisine. Its vibrant purple color and slightly sweet, nutty flavor make it a popular ingredient in various desserts. Ube is often used in cakes, ice creams, and even pastries, giving dishes a beautiful hue and a unique taste. In this ube cake leche flan recipe, ube brings a delightful twist to the classic leche flan, creating a visually stunning and delicious dessert.
What is Leche Flan?
Leche flan, a Filipino version of caramel custard, is a rich and creamy dessert made from eggs, condensed milk, and evaporated milk. It’s known for its silky texture and caramelized top layer. Unlike some custards, leche flan is steamed or baked in a water bath to ensure even cooking and a smooth consistency. It’s a beloved treat in Filipino cuisine, often served during special occasions and gatherings.
Key Ingredients for Ube Cake Leche Flan
To make the perfect ube cake leche flan, you’ll need the following ingredients:
For the Leche Flan Layer:
- 1 cup granulated sugar (for caramelizing)
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 6 large eggs
- 1 teaspoon vanilla extract
For the Ube Cake Batter:
- 1 cup ube puree (fresh or store-bought)
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 teaspoon vanilla extract
Essential Tools for Making Ube Cake Leche Flan
Before you start, make sure you have the following tools:
- Mixing bowls: For combining ingredients.
- Baking pans: One for the leche flan and one for the ube cake.
- Whisk or electric mixer: To blend ingredients smoothly.
- Measuring cups and spoons: For precise measurements.
- Saucepan: For making caramel.
- Strainer: For filtering out any lumps from the custard mixture.
- Large roasting pan: For creating a water bath.
Step-by-Step Ube Cake Leche Flan Recipe
Step 1 – Preparing the Leche Flan Layer
- Preheat your oven to 350°F (175°C).
- Make the caramel: In a saucepan over medium heat, melt the sugar until it turns a deep amber color. Carefully pour the caramel into the bottom of your baking pan, swirling to coat the bottom evenly.
- Prepare the custard: In a mixing bowl, whisk together the sweetened condensed milk, evaporated milk, eggs, and vanilla extract until smooth. Strain the mixture through a sieve into the caramel-coated pan.
- Create a water bath: Place the pan into a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the flan pan.
- Bake for 50-60 minutes, or until a knife inserted into the center comes out clean. Allow it to cool completely.
Step 2 – Preparing the Ube Cake Batter
- Preheat your oven to 350°F (175°C).
- Cream the butter and sugar: In a mixing bowl, beat the softened butter and sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs, one at a time, then add the vanilla extract.
- Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
- Fold in the ube puree: Gently fold the ube puree into the batter.
Step 3 – Layering and Baking
- Prepare for layering: Once the leche flan layer is completely cooled, spread the ube cake batter evenly over the top.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and chill: Allow the cake to cool completely, then refrigerate for at least 4 hours or overnight to set.
Cooling and Flipping the Cake
After chilling, it’s time to flip your dessert:
- Loosen the edges: Run a knife around the edges of the pan to loosen the cake.
- Invert the cake: Place a serving plate over the pan and carefully flip it over. The leche flan should now be on top, with the ube cake underneath.
Serving Suggestions
Serve your ube cake leche flan chilled, and consider these additional touches:
- Garnish with whipped cream: Add a dollop of whipped cream for extra indulgence.
- Top with fresh fruit: Fresh berries or sliced fruits can add a refreshing contrast.
- Drizzle with caramel: A little extra caramel sauce can enhance the dessert’s richness.
Tips and Troubleshooting
- Flan not setting: Ensure that the water bath was used and that the flan baked long enough. If it’s still runny, it may need more baking time.
- Uneven baking: Rotate your pans halfway through baking to ensure even cooking.
- Cake sticking: If the ube cake layer sticks, run a knife around the edges to help release it.
Variations and Customizations
- Add coconut flakes: For a tropical twist, fold shredded coconut into the ube batter.
- Try different flavors: Experiment with other purees or extracts to customize the flavor of the ube cake.
- Make mini versions: Use individual ramekins for personal-sized servings.
The Cultural Roots of Ube Cake and Leche Flan
Ube cake and leche flan have deep roots in Filipino culture. Ube, a purple yam native to the Philippines, is a symbol of the country’s vibrant culinary traditions. Leche flan, on the other hand, has Spanish origins but has become a beloved Filipino dessert. Combining these two treats into one dessert reflects the rich fusion of flavors and traditions found in Filipino cuisine.
Conclusion
This ube cake leche flan recipe brings together two iconic Filipino desserts into a single, stunning creation. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this recipe offers a delicious and visually captivating way to enjoy ube and leche flan. Try it out and experience the delightful fusion of flavors!
FAQs
How do I store ube cake leche flan?
Store it in an airtight container in the refrigerator for up to a week. It can also be frozen for up to three months.
Can I use ube powder instead of fresh ube?
Yes, you can use ube powder as a substitute. Mix it with water or milk to create a puree before adding it to the cake batter.
How long does it take to make ube cake leche flan?
The entire process takes about 2-3 hours, including preparation, baking, and cooling time.
What other desserts pair well with ube cake leche flan?
Try pairing it with fresh fruit, a scoop of vanilla ice cream, or a side of coconut macaroons.
Can I make this recipe without an oven?
Unfortunately, this recipe requires baking. However, you might explore no-bake versions of similar desserts if an oven isn’t available.
