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.

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.

Make the flan custard: Stir egg yolks in a bowl, then add condensed milk, evaporated milk, vanilla, and salt. Whisk gently until combined. Strain through a fine mesh sieve into a pitcher for a smooth finish.

Top with flan: Slowly pour the flan mixture over the ube layer, leaving a little headspace. Pop any bubbles with a toothpick.

Bring water to a simmer. Place a small rack in the pot so the cups don’t touch the base.

Cover each cup with foil to prevent water droplets from falling onto the custard.

Arrange cups on the rack, cover the pot, and steam on low heat for 18 to 22 minutes.

Let the cups sit covered for 5 minutes after turning off the heat.

Let the cups cool on the counter for 20 to 30 minutes, then chill in the fridge for at least 4 hours or overnight.

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 to unmold.

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

Serve with warm caramel drizzle, toasted coconut, crushed grahams, or fresh fruit on top.