Ingredients:
For the Ube Halaya:
- 1kl Purple Yam (ube)
- 410ml Evaporated filled milk
- 300ml condensed milk
- 1/2 cup sugar
- 1/2 cup butter or margarine
- 1 tbsp vanilla extract
For the Leche Flan:
- 8 egg yolks
- 410ml evaporated milk
- 300ml condensed milk
- 1 cup white sugar (more if needed)
- 1 tbsp vanilla extract
Procedure:
For the Leche Flan:
- Melt 1-2 tbsp of sugar in each llanera. Set aside
- In a bowl combine egg yolks, evaporated milk, condensed milk, and vanilla extract
- Mix well
- Strain the mixture twice and set aside
For the Ube Halaya:
- Bring water to a boil and cook ube until soft and tender
- Let it cool. Peel and slice into chunks or grate it
- *Optional: grate ube using a blender. Add evaporated milk
- Blend until smooth
- In a pan melt butter
- Add condensed milk and sugar
- Mix until just combined
- Add mashed ube
- Mix and cook over low heat for 30 min. or until it’s a bit dry but still moist
- Stir constantly
- *optional: Add violet food color and mix well
- Add vanilla extract and mix well
- Turn the heat off and cool completely
To Combine:
- Bring 1 liter of water to a boil
- Add 1 cup ube halaya and spread evenly
- Add 1 cup of leche flan mixture
- Cover with foil
- Place the steam bowl over and cook over low heat for 45 min. to 1 hour or do the toothpick check
- When it’s cook cool completely before unmolding
- Best served cold