Gluten-Free Ube Leche Flan: A Creamy, Decadent Filipino Dessert Experience
Discover this gluten-free ube leche flan recipe that combines the flavors of the Philippines with a creamy custard base. This Filipino dessert is perfect for those looking to indulge in rich, velvety textures and mouthwatering aromas.
Allergens
Egg, Dairy
Ingredients
- 1 1/2 cups gluten
- free ube halaya (purple yam paste)
- 1 1/4 cups granulated sugar, divided
- 1 cup all
- natural whole milk
- 1 can (14 oz) condensed milk
- 8 large egg yolks
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- In a saucepan, combine ube halaya and 1/2 cup granulated sugar. Cook over medium heat, stirring constantly, until the mixture becomes smooth and sticky. Set aside to cool slightly.
- In a large bowl, whisk together milk, condensed milk, egg yolks, and vanilla extract until well combined. Gradually add the cooled ube halaya, mixing gently to avoid incorporating air bubbles.
- Arrange 4 (6 ounce) ramekins in a deep baking pan. Pour the ube leche flan mixture into each ramekin, filling them about three quarters full.
- Prepare a water bath by pouring hot water into the baking pan until it reaches halfway up the sides of the ramekins.
- Bake for 40 45 minutes or until the edges are set and the center is slightly jiggly.
- Carefully remove ramekins from the water bath and allow them to cool at room temperature, then refrigerate for a minimum of 4 hours or overnight.
Chef’s Insight
To achieve a smooth texture, avoid overmixing the custard ingredients.
Notes
For a dairy-free version, replace condensed milk with coconut milk.