Floating Island Dessert

Floating Island Dessert, also known as Leche Flan with Ube Halaya, is a delightful Filipino treat that combines rich flavors and captivating colors. With layers of creamy leche flan, vibrant ube, and a fluffy meringue topping, this dessert is not only visually appealing but also irresistibly delicious. Whether you’re celebrating a special occasion or simply indulging your sweet tooth, this dessert is sure to impress.

Ingredients

• 1 package (16 ounces) frozen grated ube, thawed (450 grams)
• 1 can (13.5 ounces) coconut milk (400 ml)
• 1 can (14 ounces) condensed milk (396 grams)
• 1 can (12 ounces) evaporated milk (354 ml)
• 1/2 cup butter (115 grams)
• 1 cup sugar (200 grams)
• 2 drops ube extract (optional)
• 1 cup processed American cheese, shredded (about 115 grams)
• 12 egg yolks
• 1 can (14 ounces) condensed milk (396 grams)
• 1 can (12 ounces) evaporated milk (354 ml)
• 12 egg whites
• 1 teaspoon cream of tartar
• 1 cup sugar (200 grams)

Directions

1. Prepare Llaneras: Lightly grease 4 large llaneras with melted butter or cooking spray.

2. Make Ube Halaya:

   • In a pan, combine grated ube, coconut milk, condensed milk, evaporated milk, butter, and sugar.
   • Bring to a boil over medium heat until the sugar dissolves.
   • Add the optional ube extract and stir until the mixture is evenly colored.
   • Lower the heat and cook, stirring regularly for about 30 to 40 minutes until a soft, sticky dough forms.
   • Add the shredded cheese and stir until melted. Cook for an additional 10 to 15 minutes until the mixture thickens.
   • Divide the ube halaya into the prepared llaneras.

3. Prepare Leche Flan:

   • In a bowl, combine the egg yolks, evaporated milk, and condensed milk. Mix well.
   • Strain this mixture and pour over the ube halaya in the llaneras until they are 3/4 full.
   • Cover the llaneras with foil and steam for 30 to 40 minutes until set.

4. Make Meringue:

   • In a separate bowl, beat the egg whites until frothy.
   • Add cream of tartar and gradually mix in sugar until firm peaks form.
   • Spread the meringue over the flan and bake in a preheated oven at 350°F (175°C) for 15 to 20 minutes until golden.

5. Chill and Serve:

   • Allow the dessert to cool, then chill in the refrigerator for at least 8 hours before serving.

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 9 hours 30 minutes (including chilling)
Servings: 10-12
Nutrition Info: Per serving – approximately 250 calories, 12g fat, 30g carbs, 5g protein

How to Serve

Floating Island Dessert is best served chilled. To plate, gently invert the llanera onto a serving plate, allowing the flan and ube to come out beautifully layered. You can garnish with additional shredded cheese, a drizzle of condensed milk, or even some fresh fruits for added color and flavor. This dessert is perfect for gatherings, parties, or any occasion that calls for a sweet touch.

FAQs

1. Can I make Floating Island Dessert in advance?
Yes, this dessert can be made a day before serving. In fact, it tastes even better after chilling overnight!

2. What if I can’t find ube?
If ube is not available, you can substitute it with purple sweet potatoes or simply use other flavored halayas, though the taste will vary.

3. How long does the dessert last in the fridge?
The Floating Island Dessert can last in the refrigerator for about 3-5 days when stored properly in an airtight container.

Print Recipe

Floating Island Dessert

A delightful Filipino treat that combines layers of creamy leche flan, vibrant ube halaya, and a fluffy meringue topping, perfect for special occasions or indulgent desserts.

Prep Time30 minutes mins

Cook Time1 hour hr

Total Time9 hours hrs 30 minutes mins

Course: Dessert, Sweet

Cuisine: Filipino

Keyword: Filipino dessert, Floating Island Dessert, Leche Flan, Meringue, Ube Halaya

Servings: 11 servings

Calories: 250kcal

Ingredients

For the Ube Halaya

• 450 grams 1 package (16 ounces) frozen grated ube, thawed
• 400 ml 1 can (13.5 ounces) coconut milk
• 396 grams 1 can (14 ounces) condensed milk
• 354 ml 1 can (12 ounces) evaporated milk
• 115 grams 1/2 cup butter melted
• 200 grams 1 cup sugar
• 2 drops ube extract optional
• 115 grams 1 cup processed American cheese, shredded

For the Leche Flan

• 12 egg yolks
• 396 grams 1 can (14 ounces) condensed milk
• 354 ml 1 can (12 ounces) evaporated milk

For the Meringue Topping

• 12 egg whites
• 1 teaspoon cream of tartar
• 200 grams 1 cup sugar

Instructions

Preparation

• Lightly grease 4 large llaneras with melted butter or cooking spray.

Make Ube Halaya

• In a pan, combine grated ube, coconut milk, condensed milk, evaporated milk, butter, and sugar.
• Bring to a boil over medium heat until the sugar dissolves.
• Add the optional ube extract and stir until the mixture is evenly colored.
• Lower the heat and cook, stirring regularly for about 30 to 40 minutes until a soft, sticky dough forms.
• Add the shredded cheese and stir until melted. Cook for an additional 10 to 15 minutes until the mixture thickens.
• Divide the ube halaya into the prepared llaneras.

Prepare Leche Flan

• In a bowl, combine the egg yolks, evaporated milk, and condensed milk. Mix well.
• Strain this mixture and pour over the ube halaya in the llaneras until they are 3/4 full.
• Cover the llaneras with foil and steam for 30 to 40 minutes until set.

Make Meringue

• In a separate bowl, beat the egg whites until frothy.
• Add cream of tartar and gradually mix in sugar until firm peaks form.
• Spread the meringue over the flan and bake in a preheated oven at 350°F (175°C) for 15 to 20 minutes until golden.

Chill and Serve

• Allow the dessert to cool, then chill in the refrigerator for at least 8 hours before serving.

Notes

This dessert is best served chilled. To plate, gently invert the llanera onto a serving plate, allowing the flan and ube to come out beautifully layered. Garnish with additional shredded cheese, a drizzle of condensed milk, or fresh fruits for added flavor. Can be prepared a day in advance for better taste.