Easy Ube Cassava Flan Recipe for Dessert Lovers
This easy ube cassava flan is a sweet and creamy Filipino dessert made with cassava, coconut milk, and purple yam.
Servings: 8 slices
Ingredients
- 1 can (14 oz) condensed milk
- 1 can (12 oz) evaporated milk
- 3 eggs
- 1 cup grated cassava
- 1/2 cup ube halaya (purple yam jam)
- 1/2 cup coconut milk
- 1/4 cup sugar
- 1/4 tsp vanilla extract
- 1/4 tsp salt
- Caramel (2 tbsp sugar dissolved and browned in a mold)
Instructions
- Preheat oven to 350°F (175°C).
- Prepare caramel by heating sugar in a flan mold over low heat until melted and golden. Swirl to coat the bottom and let it cool.
- In a large bowl, whisk eggs lightly. Add condensed milk, evaporated milk, coconut milk, and mix well.
- Add grated cassava, ube halaya, sugar, vanilla, and salt. Mix until well combined.
- Pour the mixture into the prepared caramel-lined mold.
- Cover with aluminum foil and place the mold in a water bath (bain-marie).
- Bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Let it cool completely. Refrigerate for at least 2 hours before unmolding.
- To unmold, run a knife around the edges and invert onto a serving plate.