Ube Leche Flan

5 from 1 vote

This Ube Leche Flan is a creamy, vibrant purple twist on the classic Filipino dessert. Made with whole eggs, evaporated milk, ube condensed milk, and a touch of cream cheese, it delivers a silky, melt-in-your-mouth texture without the extra steps or leftover egg whites. The caramel adds that signature glossy finish, and the whole recipe bakes gently in a bain-marie for the smoothest custard every time. Perfect for holidays, potlucks, or anytime you’re craving a sweet Filipino treat.

Prep Time20

Cook Time1

Resting Time4

Total Time5 20

Course: Appetizer, Dessert, snacks

Cuisine: Asian, filipino

Servings: servings

Calories: 265kcal

Author: Rose Sioson

Equipment

Blender
8×8 baking round pan
Larger tray for the water bath (bain-marie)
Fine mesh strainer
Aluminum foil
Small saucepan or skillet (for caramel)
MIxing Bowl

Ingredients

For the Caramel

⅓ cup sugar
1 tablespoon water

For the Flan

5 whole eggs
1 can evaporated milk
1 can ube condensed milk
8 ounces cream cheese softened

Instructions

Start by preheating your oven to 350°F (175°C) while you’re making the caramel and blending the custard.
Combine ⅓ cup sugar and 1 tablespoon water in a small pot and cook until it turns a deep amber. Carefully pour the caramel into your 8×8 pan — it will be extremely hot — and swirl quickly to coat the bottom before it solidifies. Set aside to cool.
⅓ cup sugar, 1 tablespoon water
Add the evaporated milk, ube condensed milk, cream cheese, and whole eggs to a blender. Blend on low just until smooth.
5 whole eggs, 1 can evaporated milk, 1 can ube condensed milk, 8 ounces cream cheese
Strain the mixture into a bowl to remove any lumps.
Strain again directly into the caramel-coated 8×8 pan for an ultra-smooth custard.
Cover the pan tightly with aluminum foil, then set the 8×8 pan inside a larger tray filled with hot water. Bake in this bain-marie for 45–60 minutes, or until the edges are set and the center still has a slight jiggle.
Let it cool completely, then chill for several hours. Run a thin knife around the edges of the pan to loosen the flan, then flip it onto a plate to release that glossy caramel top.

Video

Notes

Caramel hardens fast, so swirl the pan immediately after pouring.
Use room-temperature cream cheese to help it blend smoothly into the custard.
Blend on low speed to avoid whipping in air, which can cause bubbles in the custard.
Straining twice is the secret to an ultra-smooth, melt-in-your-mouth texture.
Bake low and slow — high heat can make the flan grainy or create holes.
Use hot water for the bain-marie to help the custard cook evenly from the start.
Cover tightly with foil to prevent the top from overcooking or forming a skin.
Check early around the 45-minute mark since oven temperatures vary.
Don’t skip chilling — the flan needs several hours to fully set and develop its creamy texture.
Run a thin knife around the edges before flipping to ensure a clean release.

Nutrition