Flan, a dessert popular in Spanish-influenced countries worldwide, varies in its preparation. In the Philippines, known as leche flan, the dessert uses egg yolks for a smooth and luxurious texture. This particular recipe incorporates more Filipino flavors by adding creamy coconut milk and an additional layer of ube-flavored chiffon cake.
The dessert is garnished with coconut whipped cream, ube jellies, and edible flowers, evoking a tropical feel. This Coconut Ube Leche Flan was showcased as Kami’s Signature Bake during Tropical Week on Season 10 of The Great Canadian Baking Show.
For the Ube Chiffon Cake, ingredients include unbleached all-purpose flour, baking powder, salt, eggs, cream of tartar, granulated sugar, butter, milk, and ube extract. The Coconut Flan requires sugar, coconut milk, egg yolks, sweetened condensed milk, vanilla extract, and salt. Ube Jellies call for water, agar, sugar, and ube extract. For the Whipped Cream, you’ll need cream, instant vanilla pudding mix, and coconut extract. Edible flowers can be used for garnish.
The preparation involves baking the Ube Chiffon Cake, making the Coconut Flan, creating the Ube Jellies, preparing the Whipped Cream, and assembling all the components. Once assembled, the dessert is garnished with ube jellies and edible flowers. The final result is a delightful Coconut Ube Leche Flan that captures the essence of the tropics.
This dessert is a fusion of flavors that promises a unique and tropical culinary experience.