If you have ever tried crème brulée and liked it, this is what leche flan is the most similar to.
Leche flan is a popular dessert in Filipino cuisine, similar to crème caramel or caramel custard. It is made from eggs, condensed milk, evaporated milk, and sugar. The mixture is poured into molds (often caramel-coated) and then steamed until it sets into a smooth and creamy custard with a layer of caramel sauce on top when inverted. Leche flan is typically served chilled and enjoyed as a sweet and decadent dessert. It is commonly served during special occasions and celebrations in the Philippines.
Creating a sugar-free and paleo-friendly version of Filipino Ube Leche Flan involves adapting traditional ingredients to fit within the lower carb guidelines. Here’s how you can make it:
Filipino Ube Leche Flan Recipe (Sugar-Free, Paleo)
Prep Time: 20 minutes
Cook Time: 45 minutes
Chilling Time: 4 hours
Total Time: 5 hours 5 minutes
Serving Size: Makes about 6-8 servings
Ingredients
For the Caramel:
- 1/2 cup powdered sweetener
- 1/4 cup water
For the Ube Leche Flan:
- 1 cup coconut cream, full-fat
- 1 cup coconut milk, full-fat
- 1/2 cup powdered sweetener
- 1/2 cup mashed cooked purple yam (ube)
- 4 large eggs + 2 egg yolks
- 1 teaspoon vanilla extract
- Purple food coloring (optional, for a deeper color)
Instructions
Prepare the Caramel:
- In a small saucepan, combine the powdered erythritol and water over medium heat.
- Stir until the sweetener dissolves completely.
- Allow the mixture to simmer without stirring, swirling the pan occasionally, until it turns amber in color, about 8-10 minutes.
- Immediately pour the caramel into a round baking dish (8-inch diameter), tilting the dish to coat the bottom evenly. Set aside to cool and harden.
Preheat the Oven:
- Preheat your oven to 350°F (175°C).
Make the Ube Flan Mixture:
- In a blender, combine coconut cream, coconut milk, powdered erythritol, mashed purple yam, eggs, egg yolks, and vanilla extract.
- Blend until smooth and well combined. If desired, add a few drops of purple food coloring for a richer ube color.
Strain the Mixture:
- Strain the blended mixture through a fine-mesh sieve into a bowl to ensure a smooth consistency.
Prepare the Water Bath:
- Place the caramel-coated baking dish into a larger baking pan or roasting pan.
- Carefully pour the strained flan mixture over the hardened caramel in the baking dish.
Bake the Leche Flan:
- Create a water bath by pouring hot water into the larger baking pan until it reaches about halfway up the sides of the flan dish.
- Carefully transfer the pan to the preheated oven.
- Bake for 40-45 minutes, or until the center of the flan is set but still jiggles slightly when gently shaken.
Cool and Chill:
- Remove the flan dish from the water bath and allow it to cool to room temperature on a wire rack.
- Once cooled, cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flan to fully set.
Serve the Ube Leche Flan:
- To serve, run a knife around the edges of the dish to loosen the flan.
- Place a serving plate upside down over the dish and quickly invert to release the flan onto the plate, allowing the caramel sauce to drizzle over the top.
Enjoy your Sugar-Free Paleo Filipino Ube Leche Flan!
Notes:
- Purple Yam (Ube): Ensure the ube used is sugar-free and suitable for Paleo diets. You can find pre-cooked and mashed purple yam that fits these criteria.
- Sweetener: Adjust the amount of sweetener to your taste preferences. Erythritol is used here for its low glycemic index and compatibility with Paleo diets.
- Texture: The flan should have a smooth and creamy texture once fully set. Chilling overnight ensures the best results.
- Storage: Store any leftover flan covered in the refrigerator for up to 3-4 days.
This recipe provides a delightful twist on traditional Filipino leche flan by incorporating ube flavor and adhering to sugar-free and Paleo dietary preferences. It’s a creamy, decadent dessert perfect for special occasions or anytime you crave a taste of Filipino sweetness without the guilt.
