Ube Custard Cake Recipe – Asian Special

Preheat the oven to 350°F. In a mixing bowl, combine the egg yolks, evaporated milk, and condensed milk. Gently stir until the yolks are evenly distributed and the mixture is uniform in color. Strain the custard through a strainer. Pour the strained custard over the cooled caramel in the pan.

In a large mixing bowl, beat together the egg yolks and sugar until the mixture lightens in color and becomes bubbly. Stir in the milk, oil, and ube flavoring until well combined.

In another bowl, combine the flour, salt, and baking powder. Gradually sift this dry mixture over the yolk batter. Use a hand whisk to beat the batter after each addition until smooth and free of lumps. The batter will be thick. Set aside.

In the bowl of a stand mixer or using an electric hand mixer, beat the egg whites until frothy. Add the cream of tartar and continue beating until soft peaks form. Gradually add 1/4 cup of sugar, beating until the egg whites form stiff peaks.

Using a rubber spatula, gently fold about 1/4 cup of the beaten egg whites into the yolk batter to lighten it. Gradually fold in the remaining egg whites in three additions, folding gently until the mixture is smooth and uniform in color.

Prepare a water bath: Place the prepared round pan inside a larger, rimmed pan.

Pour the cake batter over the flan layer in the round pan, making sure not to overflow. Carefully pour enough water into the larger pan so that the round pan is submerged halfway.

Bake the assembled ube flan cake at 350°F for 60-70 minutes, or until the cake is set, springs back when touched, and a toothpick inserted into the center comes out clean.

Allow the cake to cool completely. To unmold, run a knife along the edges of the pan. Place a rimmed serving plate over the pan and gently invert the cake onto the plate. Tap the bottom of the pan to release the cake.