Name: Ube Leche Flan Cups
Prep time: 20 min
Cook time: 22 min
Total time: 190 min
Ingredients: 1 cup ube halaya or ube jam (store bought or homemade); 1 cup coconut milk or evaporated milk; 2 tablespoons sugar (to taste); 1 teaspoon vanilla; 1 pinch salt; 6 large egg yolks; 1 can sweetened condensed milk (14 ounces); 1 cup evaporated milk; 1 teaspoon vanilla; 1 pinch salt; 1 cup white sugar; 1/4 cup water; 1 teaspoon calamansi or lemon juice (optional); 12 to 14 pieces small heat safe cups with lids or foil covers; 1 steamer or large pot with rack and lid; 1 piece fine mesh strainer

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Ube Leche Flan Cups are my go-to party dessert when I want something colorful, creamy, and totally stress free. You know that moment when guests are already parking outside, and you realize the dessert still needs to set? Been there. These cups save me every time because they chill fast, look cute on a tray, and taste like a hug from your lola. They have that silky leche flan layer, a rich purple ube base, and a glossy caramel on top. If you love the classic but want it in a fun mini version, this is it.

Ingredients

Let’s keep things simple and party friendly. This batch of Ube Leche Flan Cups makes about 12 to 14 small cups, depending on the size. I like using 4 ounce heat safe cups because they chill quickly and unmold clean.

For the ube base:
- 1 cup ube halaya or ube jam (store bought or homemade)
- 1 cup coconut milk or evaporated milk
- 2 tablespoons sugar, to taste
- 1 teaspoon vanilla
- Pinch of salt
For the flan layer:
- 6 large egg yolks
- 1 can sweetened condensed milk, 14 ounces
- 1 cup evaporated milk
- 1 teaspoon vanilla
- Pinch of salt
For the caramel:
- 1 cup white sugar
- 1/4 cup water
- 1 teaspoon calamansi or lemon juice, optional
Extras:
- 12 to 14 small heat safe cups with lids or foil covers
- Steamer or large pot with rack and lid
- Fine mesh strainer

Quick tip: Short on time? You can make the ube layer with ready made jam. If you need a simple jam recipe, I like this guide for ube halaya from frozen yam. It’s fast and reliable.

Why this works for parties: Mini cups chill faster than a full pan, they’re portioned, and they stack well in the fridge. Also, fewer people fight over who gets the biggest slice. Win.

Layer ube and flan

We build these in layers for that pretty purple and cream combo. The order is caramel, ube, then flan. Work in batches so the caramel doesn’t harden before you pour the ube layer.

Step by step layering

1. Make the caramel: In a small saucepan, combine sugar and water. Let it melt on medium, swirling the pan occasionally until you get a deep golden color. Turn off the heat, add a few drops of lemon if you like, and immediately pour a thin layer into each cup. Rotate each one so the bottom is evenly coated.

2. Mix the ube base: Whisk ube jam with coconut milk, sugar, vanilla, and a pinch of salt until smooth. If it’s too thick, splash in more milk. Pour about 1 to 2 tablespoons into each caramel lined cup. Tap gently to level.

3. Make the flan custard: Stir egg yolks in a bowl, then add condensed milk, evaporated milk, vanilla, and salt. Whisk gently until combined. Do not whip in too much air. Strain through a fine mesh sieve into a pitcher for a smooth finish.

4. Top with flan: Slowly pour the flan mixture over the ube layer, leaving a little headspace. You should see a clean separation. If any bubbles form on top, pop them with a toothpick.

Pro tips

– Strain the flan mixture for a silky custard. It makes a real difference.

– Keep the caramel thin. Too thick and it hardens aggressively when chilled.

– Wipe the rims of the cups before steaming so there’s no mess when they set.

When building your Ube Leche Flan Cups, move calmly and keep your workspace tidy. You’ll feel like you’re running a mini dessert factory, in a good way. If you want a bigger format for another time, here’s a reliable method for leche flan baked in the oven. Same flavor, different vibe.

Steam

Steaming keeps the custard ultra soft and prevents cracks. You can use a bamboo steamer or a large pot with a rack. What matters is gentle heat and a tight lid.

How to steam gently

1. Bring water to a simmer, not a rolling boil. Place a small rack in the pot so the cups don’t touch the base.

2. Cover each cup with foil. This prevents water droplets from falling onto the custard.

3. Arrange cups on the rack, cover the pot, and steam on low heat for 18 to 22 minutes. Check at 18. They should jiggle slightly in the center like Jell O. If the skewer comes out with thick custard but not wet liquid, they’re done.

4. Turn off the heat and let the cups sit, covered, for 5 minutes. This helps them finish cooking without overcooking.

Low and slow is the secret. Steam the Ube Leche Flan Cups gently, and they’ll reward you with a custard that melts on your tongue.

My cousin texted me after making these for her son’s birthday: “Zero leftovers, not even a spoon smear. People kept asking if I bought them from a bakery.” That’s how you know they’re keepers.

Chill

Let the cups cool on the counter for 20 to 30 minutes, then chill in the fridge for at least 4 hours or overnight. Chilling sets the Ube Leche Flan Cups so they unmold neatly and the caramel loosens into a glossy sauce.

Unmolding without drama

– Run a thin knife around the inside edge of each cup.

– Place a small plate over the cup, flip, and give it a gentle shake. The caramel will cloak the custard on its way out.

– If a cup is stubborn, dip the base in warm water for 10 seconds and try again.

If you’re planning a dessert table with options, these pair nicely with fruity cups. I like to add something light like mango float cups for a different flavor and color.

Serve with caramel syrup

You already have a layer of caramel at the base, but a little extra syrup on top makes each bite shine. Here’s a quick way to do it and a few toppings to make everything party ready.

Warm caramel drizzle: Heat 1/3 cup sugar with 2 tablespoons water until amber, stir in 2 tablespoons hot water off heat. Cool slightly before drizzling.
Toasted coconut: Sprinkle a bit for crunch and aroma.
Crushed grahams: Adds a soft cookie vibe.
Fresh fruit: Mango or ripe banana thin slices are perfect.

Serve the Ube Leche Flan Cups chilled with a thin ribbon of caramel, a pinch of toasted coconut, and a tiny mint leaf if you’re feeling fancy. For another party friendly pudding vibe, check out this no fuss ube ice cream sandwich idea for kids and kids at heart.

Common Questions

Can I bake instead of steam?
Yes. Place cups in a water bath and bake at 320°F until set with a slight jiggle, about 25 to 35 minutes. Cover with foil to avoid skin on top.

How do I keep the custard smooth?
Mix gently, strain the custard, and keep the heat low. Overmixing adds bubbles and can lead to a spongy texture.

Can I use whole eggs?
You can replace 2 yolks with 1 whole egg for a slightly firmer set. I still prefer mostly yolks for that silky bite.

How long do they keep?
Up to 4 days in the fridge, covered. The caramel deepens in flavor by day two, which I love.

What if my caramel hardened too much?
No worries. The steam and chill will soften it. Next time, pour a thinner layer and avoid overcooking to a dark brown.

Sweet little cups that steal the show

These cups have everything I want in a party dessert: color, creaminess, and easy prep. The caramel kisses the sides as you flip, the ube layer adds that cozy purple yam flavor, and the flan on top is soft enough to slide off your spoon. If you want a bigger project later, the classic flan route is always there, but for a party rush, these are perfect. If you’re curious about another twist on this idea, check out this take on Ube Custard (Leche Flan) Cake for a sliceable version with the same comfort vibes. I hope you try these, share them, and keep a couple just for you.

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