Ube Custard (Leche Flan) Cake

I wanted to make this Ube Custard (Leche Flan) Cake for so long, but I haven’t had a chance. I’m so glad I’m in the mood to bake today, because this cake is really good. I actually regretted not making it sooner. I was so surprised how ube (purple yam) and custard are like a match made in heaven.

Whoever thought of this cake is a genius! The combination of the soft ube chiffon cake and the sweetness of custard is love! I couldn’t stop eating it. The custard melts in my mouth! It’s so delicious! You have to try it yourself!

Ube Custard (Leche Flan) Cake Recipe



3/4 cups of sugar

1/2 cup of water


6 egg yolks

1 cup condensed milk

1/2 cup cream, (heavy, whipping, all-purpose)

1/4 cup milk, (fresh or evaporated)

1 teaspoon vanilla


4 egg yolks

1/3 cup sugar

1/4 cup oil

1/4 cup milk

1 teaspoon vanilla

1 teaspoon concentrated ube flavouring

3 drops of purple food colouring

1 cup flour, (plain, all-purpose)

1 1/2 teaspoon baking powder

1/2 teaspoon salt


4 egg whites

1/2 teaspoon vinegar

1/3 cup sugar

How to Make Ube Custard (Leche Flan) Cake?


  1. Preheat oven to 350 degrees F or 180 degrees C.
  2. MAKE CARAMELIZED SUGAR: In a saucepan or non-stick pan, mix sugar and water together. Cook it in medium heat. Don’t mix until colour changes to amber. Immediately transfer to an 8-inch round cake pan. Swirl the cake pan to coat the bottom evenly. Set aside.
  3. MAKE CUSTARD (LECHE FLAN): Whisk egg yolks and condensed milk together until combined. Add cream, milk, and vanilla. Whisk until well combined. Set aside.
  4. MAKE CAKE: In a large bowl, beat the egg yolks and sugar together until it changes to light colour. Add oil, milk, and vanilla. Mix together. Then add concentrated tube flavouring and food colouring. Mix well. Sieve flour, baking powder and salt into the mixture. Mix until well combined.
  5. MAKE WHIPPED EGG WHITES: In a large bowl, whip egg whites until frothy – about 3 minutes. Add vinegar. Then gradually add sugar. Mix until soft peak forms.
  6. Slowly add the whipped egg whites into the cake mixture in thirds. Fold the whipped eggs carefully until well combined. Don’t over mix. Set aside.
  7. Pour the custard mixture through a sieve into the cake pan with caramelized sugar. Gently pour the cake batter over the custard. Tap for excess bubbles.
  8. Place the cake in a water bath. Bake in 180 degrees C oven for 55-65 minutes or until the top of the cake is golden brown.
  9. Immediately run a thin knife around the cake to release it from the pan.
  10. Place a large serving plate on top of the cake pan and quickly invert the cake onto the plate.
  11. Let it cool. Chill in the fridge before serving.

Serve and enjoy this Ube Custard (Leche Flan) Cake with your family and friends!


  • This recipe is good for 8-inch round pan.
  • This can be chilled in the pan, then soak the bottom of the pan with hot water for a few minutes before inverting onto a plate.
  • It can be steamed in the same amount of time, or until the cake is fully cooked.
  • Instead of concentrated ube flavouring, you can use ube jam (same amount).
  • Do a toothpick test to see if the custard and cake are cooked. Also, cake pulls away from the side of the pan when it’s cooked.

Did you make this Ube Custard (Leche Flan) Cake? Please leave us a comment below.


Smooth and Perfect Leche Flan

Leche Flan is a delicious Filipino dessert that resembles Creme Caramel and Caramel Custard. This sweet dessert is best known as Spanish Flan throughout the world, but in the Philippines, it’s called Leche Flan. “Leche” is a Spanish word for milk which is one of the two main ingredients. It’s made with eggs, milk and sugar with soft caramel on top.

Filipinos usually serve Leche Flan during Fiestas (Feast Day) and on special occasions like Christmas, New Year, Birthdays and such.

I remember our house was so steamy and hot because my Mom would make dozens of them, which will be gone in minutes. My Mom uses my Lola’s (Grandmother’s) Special Leche Flan recipe for decades. (Secret ingredient will be revealed soon on my next post about Leche Flan).

My Mom taught me how to make Leche Flan at a very young age, about 10 or so. The measurements of the ingredients are no brainer as Leche Flan is made out of only 2 main ingredients; eggs and milk. Every time we make Leche Flan, she always reminds me not to beat the mixture fast so as not to create bubbles (for me at that time, it really doesn’t matter if there are bubbles or not – they taste good either way).

Smooth and Perfect Leche Flan Recipe



10 egg yolks
1 can (12 oz) condensed milk
1 can  (12 oz) evaporated milk
1 tsp vanilla extract
1 tsp lime zest (optional)


9 tbsp sugar

How to Make Smooth and Perfect Leche Flan?


1. Prepare 3 llanera or flan molds. Scoop 3 tbsp of sugar in each of them. In low heat, place the llanera (flan molds) on top of the stove and let the sugar dissolves. Using tongs, turn the llanera in circular motion to prevent the sugar from burning. Allow the sugar to turn to amber and caramelise evenly. Once the sugar turned to liquid, remove the llanera from heat. Set aside.

2. In a large bowl, place the egg yolks and slowly beat them with a fork. Don’t beat too fast to prevent creating bubbles. Now, slowly add the evaporated and condensed milk into the egg yolk while stirring continuously.

3. Add the vanilla extract and lime zest (if using) and stir until all is well blended. To make the flan smooth, sieve the mixture with a strainer to remove the pulp and undesired bits of egg yolks.

4. Now, pour the mixture into each mold. This recipe can make 3 regular sized llanera. Tap the mold several times on  a bench top or table to get rid of the bubbles.

5. Prepare water bath tray and gently place llanera on top.

6. Bake in the oven at 180C or 350F for 25 – 30 minutes or until an inserted toothpick comes out clean.

7. Let the flans cool down and place in the fridge to chill.

Serve this Smooth and Perfect Leche Flan with your family and friends!


The Secret to a Smooth and Creamy Leche Flan:

  • Using a steamer back in the day will leave uneven texture in the centre of the leche flan because of the moisture that circulates inside the steamer. Thus, my Mom told me to use “katsa” or “katya” (muslin cloth) to cover each layer of the steamer so the moisture will get trap on the cloth. It’s a tricky process because sometimes the muslin cloth would touch the leche flan and could end up ugly.
  • Baking leche flan in a water bath method is the best way. I got this neat idea from Lalaine of Kawaling Pinoy’s Leche Flan recipe. I tried it once and it worked perfectly so from then on I was using this technique whenever I make Leche Flan.
  • Do not overcook the flan. The centre should be set but still a little bit jiggly. Overcooked flan could have bubbles on the sides and could curdle.
  • To avoid bubbles in your flan, try not to beat it too fast. Beating it too fast could add air to the milk-egg mixture and would create bubbles while it is cooking.
  • Can you freeze cooked leche flan? I don’t think so. Leche flan is not a dessert to be frozen. Although, you can store it in the fridge once it has cooled down.
  • You can add fruits like strawberries, blueberries, peaches and cherries on top of the leche flan.

Did you make this Smooth and Perfect Leche Flan? Please leave us a comment below.


Filipino Leche Flan (Caramel Custard)



For Caramel:

1 cup sugar
1/3 cup water


1. Combine sugar and water in a saucepan.
2. Let boil in medium heat.
3. When sugar melts and water evaporates, let the syrup becomes thick and amber in color.
4. Pour into llaneras and let it cool.

For Custard:

7-8 eggyolks
1 can less 1/4 cup condensed milk
1 cup evaporated milk
1/4 tsp lemon extract


1. Put egg yolks, condensed milk and evaporated milk, combine them until well blended.
2. Add lemon extract then mix until well combined.
3. Pour mixture into llaneras or baking tins, about 1 inch thick.
4. Cover llaneras with foil to avoid water to get into the flan mixture.
5. Put the oven to high heat initially until water boild then lower the heat down to low.
6. Steam the flan mixture for about 45 minutes to one hour depending on the thickness of the custard mixture.

Source: Simply Anne

Weekday Potluck Every Tuesday to Thursday

Filipino Egg Pie

For the Pastry:

1/2 cup butter (at room temperature)
1/3 cup + 1 tbsp caster sugar
1 cup + 2/3 cup plain flour
1 egg beaten
1-2 tbsp cold water

For the Filling:

2 1/3 cup milk
4 eggs, separated
1/2 cup caster sugar
1 1/2 tbsp cornflour

To make the Pastry:

1. Combine flour and sugar in a bowl.
2. Cut butter in small pieces and put in the flour and sugar mixture. Rub in the butter using the tip of your fingers until it resembles coarse breadcrumbs.
3. Mix in lightly beaten egg and knead the dough until it just comes together. If the dough is too dry, you can sprinkle cold water to moisten it up.
4. Knead for a short while and form into a ball.
5. Roll out thinky on a floured table top to a circle about 12 inches in diameter.
6. Line a 9 inch pie pan. Press the pastry well into the sides of the pan.
7. Put the tin on a baking sheet and bake blind: line the pastry with foil and baking beans.
8. Bake in preheated oven to 200C for 15 minutes.
9. Remove foil and baking beans then return the pan to the oven to bake for another 5 minutes.
10. Trim the excess pastry from the edge of the pie pan with a knife.

To make the Filling:

1. Turn down the oven to 180C.
2. In a bowl, mix the flour, sugar and egg yolks.
3. Stir in the milk into the mixture.
4. Beat the egg white to soft peak and fold into the milk and egg yolk mixture.
5. Place the pastry lined pie pan on a baking sheet.
6. Pour the fillinf in the pie pan and bake for 20 minutes or until the top is brown.
7. Bring down oven to 110C and bake for a further 1 hour or until the custard is just set. Wobbly center is normal.
8. Remove from oven and cool completely.

Share and enjoy with family and friends!
Source: English Patis


Custard Cake

This recipe is best for 8″ round tin. I’ve tried it on my 8″ round cake spring tin the other day, and guess what happened? The custard was uncontrollably dripping from the bottom of the pan. I have never thought of that, have I? I was so following the instructions, that I have never imagined that it could happen. So, because I was a bit hard-headed, I still bake it. I don’t want to put it into waste, so I better bake it than throw it. 
And what do you know? Instead of a custard cake, it ended up like a plain, sponge cake. But mind you, it was yummo!!! It never had the chance to cool off. It was gone in seconds. My little one loved it. She ate the whole slice. My hubby ate the half of it, he didn’t like it much, did he? LOL. 
When I wake up the next day, they were asking to make another one. And because the first one doesn’t look right, but tasted so yum. I baked it again. And this time, I used my square tin (not spring tin). This was a success! A huge hit!!! Though the cake was kinda’ thin compared to what it has to look like if you use 8″ round tin. Anyway, the looks doesn’t matter much to us, it tasted heavenly!!! So here is the recipe for the best custard cake ever.

There are 3 parts:
1. Caramel
2. Custard
3. Chiffon

For caramel:
60 g caster sugar

For custard recipe
3 egg yolk
55 g caster sugar
110  g whipping cream
110 g milk
1 tsp vanilla essence

Chiffon Recipe
100 g cake flour
3 eggs (separate egg whites and egg yolks)
100 g caster sugar
65 g milk
35 g vegetable oil
1 tsp baking powder 1/4 salt 1/2 tsp cream of tartar 1 tsp vanilla essence 1 teaspoon

Preheat the oven at 350F or 180C

To make caramel:

1) Sprinkle sugar evenly into the tin, use medium heat until the sugar completely melted and the colour turn to brown. Off the heat, leave it to cool

To make custard:
1) Combine egg yolks, sugar, milk, whipping cream and vanilla essence together, hand whisk till blend.
2) To ensure the smooth texture, pour the custard mixture into strainer to get rid of lumps and bubble. Set aside.

To make chiffon cake:
1) Sift flour, baking powder and salt into the bowl, set aside
2) In another bowl, mix egg yolks, 50 g of sugar, milk, vegetable oil and vanilla essence together by hand
3) Make a well in the dry ingredient bowl, pour in no. 2) mixture, use hand whisk to blend in together, set aside
4) Using stand mixer whisk egg whites, cream of tartar and 50 g of sugar together using medium-high speed until firm peaks ( take about 2-3 minutes)
5) Add 1/3 of the foam egg white from no. 4) into 3), gently mix it by hand, then add another 1/3 of no. 4) mix well, then add the remaining no. 4) mix well by hand
6) Pour the custard to caramel baking tin.
7) Gently pour chiffon batter on the top of custard layer.
8) Water bath by using another bigger tin and add some water ~ 2 cm high, put the batter tin in the middle, put into the oven about 45-50 minutes. Timing is just a guide line, it depends on your oven.
9) Once the cake is done, remove from the oven. Unmold the cake by running small metal spatula between the side of the pan and the cake and invert the cake at once onto the plate.

For 8″ round tin with this recipe you can get the cake around 6-7 cm high

Share and enjoy with family and friends!!!
Source: Cupcake Craze

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