Ube Leche Flan Cake

Photo Credits: lynne-enroute.com

Serves 2



  • 10 egg yolks
  • 1 condensed milk (300mL)
  • 1 evaporated milk (370mL)


  • 1/3 cup water
  • 1/2 cup brown sugar


  • 2 cake flour
  • 1 cup sugar
  • 1/2 teaspoon baking soda
  • 2 teaspoon baking powder
  • 2 eggs
  • 1/2 cup melted butter
  • 1 cup milk
  • 2 teaspoon purple yam flavoring



  1. Separate egg yolks to whites, use yolk in this recipe.
  2. In a bowl, mix together yolks and condensed milk until combined.
  3. Add evaporated milk, stir gently and thoroughly until incorporated.
  4. In a sauce pan mix water and the brown sugar. Bring to boil, until the sugar caramelize.
  5. Pour caramel into the moulds, and spread on the bottom. Let it cool.
  6. Gently strain the custard mixture, fill the moulds to 1-1/4 inch thick.


  1. Combine flour, baking powder and baking soda in a sieve.
  2. Strain all the dry ingredients in large mixing bowl and set aside.
  3. Combine sugar in melted butter and mix well to dissolve.
  4. Take purple yam powder and milk in a cup and mix well
  5. Combine flour, eggs, melted butter, purple yam mixture in a bowl and mix well.


  1. Cover the flan with aluminium foil and rest for 20 minutes.
  2. Steam for 20 minutes in high fire and 40 on low or until done.
  3. Once the flan is done, pour the cake mixture on top, cover with aluminium foil.
  4. Steam for another 35 minutes or until cake is done.


  1. Remove from the steamer and set aside to cool.
  2. Trim the top of the cake with serrated knife to flatten.
  3. Run a knife around the flan, then invert onto a platter.


  • Stir the flan mixture gently and thoroughly, to avoid bubbles on the mixture.
  • For strong purple yam flavor, you can add another teaspoon.
  • To make cake flour from all purpose flour; remove 2 tablespoon of flour in 1 cup of all purpose flour and replace with 2 tablespoon of cornstarch.

Credits to: pinoyhapagkainan.com