· By Jordan Lachica
Make an Authentic Filipino Ube Dessert Using Ube Syrup
How to Make an Authentic Filipino Ube Dessert Using Ube Syrup
If you have ever had the pleasure of attending a Filipino party or holiday gathering, you know that the dessert table belongs to one undisputed flavor: Ube.
If you are looking for a vibrant, show-stopping Filipino ube dessert to make at home, you might feel intimidated by the traditional prep work. Classic recipes like Ube Halaya (purple yam jam) require hours of boiling, peeling, and vigorously stirring raw purple yam roots until your arms ache.
Fortunately, there is a brilliant modern solution. By using our ube syrup you can bypass the intense prep work and recreate a decadent, authentic Filipino ube dessert right in your own kitchen: Ube Leche Flan.
Why Ube Leche Flan is the Ultimate Filipino Ube Dessert
Leche Flan is the Filipino version of creme caramel, but it is much richer because it relies almost entirely on egg yolks and condensed milk. When you infuse this ultra-creamy custard with premium ube syrup, you get a stunning, dual-layered treat featuring a golden caramel top and a vibrant, nutty, purple yam custard underneath. It hits every flavor note you want from a traditional Filipino ube dessert without the heavy lifting.
The Ingredient Blueprint
| Ingredient | Quantity | Purpose |
| Granulated Sugar | 1/2 cup | For the amber caramel topping |
| Egg Yolks | 10 large | Creates the signature rich, velvety texture |
| Sweetened Condensed Milk | 1 can (14 oz) | Provides sweetness and dense body |
| Evaporated Milk | 1 can (12 oz) | Thins the custard perfectly without losing creaminess |
| Real Ube Syrup | 1/3 cup | Infuses the authentic, earthy, vanilla-nutty ube flavor |
Here's how to make ube leche fan:
Divide the 1/2 cup of sugar evenly between your llaneras (traditional oval Filipino flan molds) or an 8-inch round cake pan. Place the pan directly over low heat on your stovetop. Move the pan constantly with tongs until the sugar melts into a smooth, golden-amber liquid. Swirl to coat the bottom, then remove from heat and let it cool and harden.
In a large bowl, combine the 10 egg yolks, condensed milk, evaporated milk, and your ube syrup. Crucial tip: Whisk gently in one direction. Do not beat or whip the mixture, as creating bubbles will result in a spongy, holy flan instead of a silky one.
Pour the purple custard mixture through a fine-mesh sieve (or cheesecloth) directly into your sugar-lined pans. Straining removes any remaining strands of egg whites, ensuring a perfectly uniform texture. Cover the pans tightly with aluminum foil.
Place the foil-covered pans in a steamer over medium-low heat. Steam for 30 to 35 minutes. Alternatively, bake them in a water bath (bain-marie) at 350°F (175°C) for about 45 minutes. The flan is done when the edges are set but the center still has a slight, gelatinous jiggle.
Let the flan cool to room temperature, then refrigerate for at least 2 hours (overnight is best). To serve, run a thin knife around the inside edge of the pan, place a serving plate upside-down over the pan, and quickly flip it over. The golden caramel sauce will cascade down the sides of your purple flan.
Barista & Baker Pro-Tip: Don't rush the cooling process! Letting the flan completely chill in the fridge gives the hardened caramel time to dissolve back into a liquid syrup. This ensures the custard is stable enough to hold its beautiful shape when inverted.
Serving Your Filipino Ube Dessert
If you want to take this treat a step further, you can use slices of this flan to top a bowl of shaved ice and milk to make Halo-Halo (the ultimate summer Filipino ube dessert shown above), or simply serve it alongside a warm cup of barako coffee.
Enjoy!