⚡ Quick Overview
A stunning layered dessert with silky caramel flan on top and soft, fluffy ube (purple yam) cake underneath. Creamy, sweet, and absolutely eye-catching 🔥
🛒 Ingredients
For the caramel layer:
¾ cup sugar
For the custard (flan):
4 egg yolks
1 can (400ml) sweetened condensed milk
1 cup evaporated milk
1 tsp vanilla extract
For the ube cake:
1 ½ cups all-purpose flour
1 tsp baking powder
¼ tsp salt
3 eggs
¾ cup sugar
½ cup vegetable oil
½ cup milk
½ cup ube halaya (ube jam)
1 tsp ube extract (for color & flavor)
👨🍳 Instructions
Make caramel:
Melt sugar in a pan until golden, then pour into cake mold and spread evenly.
Prepare custard:
Whisk egg yolks, condensed milk, evaporated milk, and vanilla. Pour over caramel.
Make ube cake batter:
In a bowl, mix flour, baking powder, and salt.
In another bowl, whisk eggs, sugar, oil, milk, ube halaya, and ube extract.
Combine wet and dry ingredients until smooth.
Layer:
Gently pour ube batter over custard layer (it will separate during baking).
Bake (water bath):
Place mold in a larger pan with hot water.
Bake at 170°C (340°F) for 50–60 minutes.
Cool & flip:
Let cool completely, then refrigerate for a few hours.
Invert onto a plate to reveal caramel custard top.
🥗 Nutrition (Approx per slice)
Calories: 420 kcal
Protein: 8g
Carbs: 55g
Fat: 18g
💡 Pro Tips
Use a water bath for smooth, crack-free custard 🔥
Chill overnight for best texture ❄️
Don’t overmix cake batter — keeps it fluffy
Ube extract gives that vibrant purple color 💜
