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.
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.