Ube flan
INGREDIENTS
- 100 g ube peeled
- 8 pieces egg yolks
- 1 can (14 oz) condensed milk
- 250 g evaporated milk
- 1 tsp ube extract with deep purple hue
Garnish
- Cream
- Tapioca pearls
PREPARATION
- Cut up the ube into approx. 1-inch cubes and place in a steamer pan. Steam for 6 to 8 minutes or until the ube becomes soft.
- Place the steamed ube in a blender. Pour in the evaporated milk, condensed milk, egg yolks and ube extract. Blend until smooth.
- Strain the mixture and pour into a bowl. Make sure to remove any bubbles that have formed.
- Pour the mixture into small clear glass cups. Fill cups until 3/4 full.
- Place the cups on a steamer pan and steam for 30 to 45 minutes. The center of the flan should still be jiggly when lightly shaken.
- Remove the flan from the steamer and allow to cool to room temperature completely. Place inside the chiller.
- Serve cold with cream and tapioca pearls (optional).
- Miko Aspiras is a multi-awarded Filipino pastry chef and the genius behind Scout’s Honor, Poison, and Le Petit Souffle. He was a Philippine Tatler T. Dining’s Best Pastry Chef in 2018 and part of Forbes Asia’s 2018 30 Under 30 list. His passion and creativity resulted in numerous iconic desserts – from his layered cakes to the Basque burnt cheesecake.
- We collaborated with Chef Miko Aspiras to create exclusive dessert recipes made especially for the Miele steamer.