Description
A stunning dessert that combines silky leche flan and soft purple yam cake, perfect for any occasion.
Ingredients
Scale
- 1 cup ube (purple yam), mashed
- 1 cup sugar
- 1 cup milk
- 1 cup heavy cream
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sweetened condensed milk
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- A pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). In a saucepan, combine the 1 cup sugar with a little water until moistened and cook until golden brown to make caramel. Pour into a round cake pan.
- In a mixing bowl, combine the mashed ube, milk, heavy cream, eggs, sweetened condensed milk, and vanilla extract. Whisk until smooth. In another bowl, mix flour, baking powder, and salt, then combine with the ube mixture.
- Pour ube batter over the caramel in the cake pan. Place the cake pan into a larger pan with hot water halfway up the sides. Bake for 50–60 minutes until set.
- Cool the cake, chill in refrigerator for at least 2 hours, then invert onto a serving plate to serve.
Notes
Serve chilled for a firmer texture or at room temperature for a creamier mouthfeel. Pairs well with coffee or tea.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 40g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg