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Ingredients
- Leche Flan (7″ round pan)
Caramel – 2tbsp white sugar
180 g egg yolks (around 9pcs large egg yolks)
1 large can condensed milk (not condensada)
1 large can evaporated milk (not evaporada)
1 tsp vanilla
Directions
- Heat the white sugar to a caramel like into a direct fire and spread it evenly to the pan.
- Bake in a water bath at 170c for around 1 hour until sides are set and center jiggles a little. (gelatin like texture)
- Mix the egg yolks into a ball using a whisk.
- Add the condensed milk can until well combined with the egg yolks and then add the large can of evaporated milk and whisk it again.
- Sift the mixture to remove egg bits.
- Now pour the leche flan batter into the pan.
Ube Cake Baking Details
Servings
8
Prep time
Baking time
35mins
Temperature
150c
Ingredients for Moist Ube Cake Base (Two 8 inches round pans)
- Dry Ingredients in Mixer Bowl
185g all-purpose flour
260g white sugar
1tsp + 3/4 tsp baking powder
1/4 tsp iodized salt
- Wet Ingredients
106g – 110g whole eggs (2pcs large eggs)
110g canola oil
160g evaporated milk
35g Liquid Ube Flavocol
Directions
- Put all your dry ingredients into a bowl and mix it with a spatula. The place it in a mixer to mix together.
- Put in the canola oil while still mixing and then add your eggs. Continue mixing until well combined using the paddle mixer.
- Put in the flavor and color (ube flavocol) into the mixture.
- Lastly put in the evaporated milk and mix until combined – do not overmix. Scrape the sides of the bowl.
- Prepare two 8″ pans with a round wax liner and divide the batter into two at around 410g each pan.
- Bake the ube cake, please test with a toothpick if the center comes out clean with a few moist crumbs but do not overbake.
Ingredients for Ube Frosting
250 g full-fat cream cheese (temp thawed at 7c)
185g powdered sugar
400g very cold unsweetened non-dairy whipping cream (temp at 2c)
3 to 4 tbsp liquid ube flavocol
