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Ube Flan



Serving Size

Serves 2 – 3

Ube Flan


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


Cream Tapioca pearls


  1. 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.
  2. Place the steamed ube in a blender. Pour in the evaporated milk, condensed milk, egg yolks and ube extract. Blend until smooth.
  3. Strain the mixture and pour into a bowl. Make sure to remove any bubbles that have formed.
  4. Pour the mixture into small clear glass cups. Fill cups until 3/4 full.
  5. 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.
  6. Remove the flan from the steamer and allow to cool to room temperature completely. Place inside the chiller.
  7. Serve cold with cream and tapioca pearls (optional).
Preparation Time

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.

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