A luscious Filipino dessert that layers creamy flan, vibrant ube chiffon, and silky caramel into one show-stopping creation.
CARAMEL
FLAN CUSTARD
UBE CHIFFON CAKE
CARAMEL: Combine sugar & water in saucepan. Simmer (no stirring once boiling) until golden. Pour into pan base; let harden.
FLAN CUSTARD: Whisk egg yolks, evaporated milk, condensed milk & vanilla. Pour over cooled caramel.
UBE CHIFFON CAKE: Mix milk, oil, yolks, sugar, flavoring, powder, salt, flour. Whip egg whites w/ sugar to stiff peaks. Fold into batter & pour over flan.
Preheat oven to 175°C (350°F). Bake in water bath for 1 hour.
Cool completely, flip onto plate. Spiral drizzle w/ purple yam syrup, sprinkle toasted coconut flakes.
