Ingredients
▢ Carmel Layer
▢ 3 tbsp sugar
FOR THE CUSTARD/ FLAN LAYER
▢ 354 ml can evaporated milk
▢ 300 ml can condensed milk
▢ 6 egg yolks
FOR THE UBE CHIFFON CAKE LAYER
▢ 3 egg yolks, from large eggs
▢ 1/4 cup milk
▢ 1/4 cup sugar
▢ 1/4 cup canola oil
▢ 2 tsp liquid ube flavoring
▢ 1 cup all-purpose flour
▢ 1 ½ tsp baking powder
▢ ½ tsp salt
▢ 3 egg whites, from large eggs
▢ 1/4 tsp cream of tartar
▢ 1/4 cup sugar
Instructions
Carmel Layer
Sprinkle the sugar on a 9-inch round baking pan. Set the baking pan over low heat on the stove and allow the sugar to melt. Use tongs to swirl the pan around to distribute the melting sugar. The melted sugar will slowly turn from a clear color to a golden one.
Remove the pan from the heat and allow the pan to cool.
Flan Layer
Preheat oven to 350 F. In a mixing bowl, add the egg yolks, evaporated milk, and condensed milk. Gently stir the mixture until the yolks are dispersed and the mixture is uniform in color. Strain the custard over a strainer. Pour it over the cooled caramel mixture in the pan.
Ube Chiffon Cake Layer
In a large mixing bowl, beat together yolks and sugar, until the color is lighter and the mixture is bubbly. Add the milk, oil, and the ube flavoring. Stir well.
Combine flour, salt and baking powder in a bowl. Gradually sift the dry mixture over the yolk batter. Use a hand whisk to beat the mixture after each addition until it is lump-free and smooth.
This is a thick batter. Set aside.
In the bowl of a stand mixer (or use an electric hand mixer), beat the egg whites until frothy. Add the cream of tartar and beat the egg whites until soft peaks form.
Gradually add 1/4 cup of sugar and continue to beat until the egg whites form stiff peaks.
Using a rubber spatula, fold about 1/4 cup of the beaten egg whites to the yolk batter to slightly thin it down. Fold the remaining egg whites gradually in three additions, until the mixture is streak-free and uniform in color.
The water bath set up: Set the prepared round pan inside a bigger, rimmed pan.
Pour and scrape the cake batter over the flan layer in the round pan. The pan will be almost full. Gently pour some water in the larger pan so that the round pan is submerged about half way in.
Bake the assembled ube flan at 350 F for 60-70 minutes, or until the cake is set and springy to the touch, and a toothpick inserted at the center comes out clean.
Allow the cake to cool. To unmold, gently run a knife along the edges of the pan. Turn the cake over gently on a rimmed serving plate and gently tap the bottom of the pan to release the cake.
Notes
The cake is done when the chiffon is springy to the touch. Insert a toothpick at the center, and if comes clean, the cakes are ready.
If in case the flan is still a bit jiggly after turning over, do not worry, the residual heat will cook and set the flan. So, it is important to allow the dessert to cool completely and even chill it in the fridge for about an hour or two. The flan will set completely as it cools.