In Filipino households, leche flan shows up at almost every celebration. It is the dessert that nobody argues with. So when someone takes that smooth, caramel-coated custard and layers it over a pillow of ube chiffon cake, the reaction at the table is immediate. The two textures (firm custard, airy cake) and two flavors (burnt sugar caramel, earthy purple yam) create something that feels like it should not work but absolutely does. Red Ribbon Bakeshop turned this combination into one of its signature cakes, and now ube flan has become one of the most searched Filipino desserts on the internet.
What Is Ube Flan?
Ube flan is a Filipino dessert that combines leche flan (a silky, caramel-topped custard made from egg yolks, condensed milk, and evaporated milk) with ube, the purple yam (Dioscorea alata) that is a staple in Filipino cooking. The ube flavor is added through ube halaya (a thick, sweet purple yam jam), ube extract, or both. The dessert comes in two main forms: a standalone ube-flavored custard, and the more popular ube leche flan cake, which layers the custard on top of an ube chiffon sponge.
Ube flan is not a modern invention. Leche flan itself has been part of Filipino cuisine since the Spanish colonial period, and ube has been a Filipino dessert ingredient for generations. The combination brings together two deep traditions, and the result tastes like it: rich, layered, and rooted in real cooking history, not a trend.
Here at Ube 101, we break down both the standalone flan and the layered cake version, explain how Red Ribbon’s version compares to homemade, and cover the recipe details that determine whether your flan comes out silky or riddled with bubbles.
Ube Leche Flan Cake: The Two-Layer Classic
Ube leche flan cake is the version that most people search for when they type “ube flan” into Google. It is a two-layer dessert baked in one pan: caramel and leche flan go in first, ube chiffon cake batter goes on top, and the whole thing bakes in a water bath. When you unmold it, the flan layer ends up on top with the caramel dripping down the sides, sitting on a soft, purple sponge.
The technique comes from the same family as the Mexican chocoflan (also called “pastel imposible”), where cake batter and flan batter are poured into the same pan and the layers separate during baking. In the Filipino version, the cake is ube chiffon instead of chocolate.
Why the layers stay separate: The flan mixture is denser than the cake batter, so it sinks to the bottom of the pan during baking. The lighter chiffon batter rises to the top. When you flip the pan after cooling, the flan ends up on top with the caramel, and the cake sits underneath. This only works if the chiffon batter is properly aerated (beaten egg whites folded in gently) and the flan mixture is poured in first.
Ube Leche Flan Cake Recipe
This recipe is adapted from approaches used by Woman Scribbles, The Unlikely Baker, and Lilac Diaries, three of the most referenced sources for this dessert.
Caramel layer:
- 3/4 cup granulated sugar
- 3 tablespoons water
Combine sugar and water in a small saucepan over medium heat. Do not stir. Swirl the pan gently to distribute heat. Cook until the sugar melts and turns a deep amber color (about 8 to 10 minutes). Immediately pour the caramel into a 9-inch round aluminum pan and tilt to coat the bottom evenly. Let it harden.
Leche flan layer:
- 6 large egg yolks
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 teaspoon vanilla extract
- 1/4 cup ube halaya
- 1/2 teaspoon ube extract
Whisk the egg yolks by hand (avoid using a mixer, which incorporates too much air). Add the condensed milk, evaporated milk, vanilla, ube halaya, and ube extract. Whisk until smooth and evenly purple. Strain the mixture through a fine-mesh sieve to remove any egg strands or lumps. This step is not optional. Skipping it produces a flan with tiny holes and an uneven texture.
Pour the strained flan mixture gently over the hardened caramel in the pan.
Ube chiffon cake layer:
- 1 cup cake flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 large egg yolks
- 1/3 cup vegetable oil
- 1/2 cup ube halaya
- 1/4 cup whole milk
- 1 teaspoon ube extract
- 5 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Sift together the cake flour, baking powder, and salt. In a separate bowl, whisk the egg yolks with oil, ube halaya, milk, and ube extract until smooth. Fold in the sifted dry ingredients.
In a clean bowl, beat the egg whites with cream of tartar until foamy. Gradually add the sugar while continuing to beat until stiff peaks form (the meringue should hold its shape when you lift the whisk). Fold one-third of the meringue into the ube batter to lighten it, then gently fold in the remaining meringue in two batches.
Carefully pour the chiffon batter over the flan mixture. Do not stir or disturb the flan layer.
Baking:
Place the cake pan inside a larger roasting pan. Pour boiling water into the roasting pan until it reaches about halfway up the sides of the cake pan. This water bath (bain-marie) is what prevents the flan from curdling, cracking, or developing bubbles.
Bake at 350°F (175°C) for 45 to 55 minutes, until the chiffon cake is springy to the touch and a toothpick inserted into the cake layer comes out clean. The flan layer will still be jiggly at this point, and that is correct.
Cooling and unmolding:
Let the cake cool completely in the pan (at least 1 hour at room temperature), then refrigerate for at least 3 hours or overnight. Chilling is what sets the flan to a firm, sliceable consistency. To unmold, run a thin knife around the edge of the pan and place a serving plate on top. Flip quickly and tap the bottom of the pan. The cake should release cleanly with the caramel flan on top.
Red Ribbon Ube Flan Cake vs. Homemade
Red Ribbon Bakeshop’s ube flan cake is the benchmark that most Filipinos compare their homemade versions to. Here is how the two stack up:
| Factor | Red Ribbon | Homemade |
|---|---|---|
| Convenience | Ready to buy, no baking needed | Requires 2+ hours of prep and bake time |
| Flan texture | Very smooth, consistent | Can be equally smooth if you strain properly |
| Ube flavor intensity | Moderate (uses ube flavoring) | Stronger if you use real ube halaya |
| Caramel layer | Thin, uniform | Can be thicker and more caramelized |
| Price | $25 to $40 depending on size and location | $10 to $15 in ingredients |
| Availability | Filipino bakeries, select areas | Anywhere you have an oven |
Red Ribbon’s version is reliable and consistent, which is why it is the go-to for Filipino celebrations when time is short. The homemade version, when done well, typically has a deeper ube flavor because you can use more halaya and real ube extract rather than the commercial flavoring blend that large-scale bakeries use.
Ube Flan Price: What to Expect
If you are buying ube flan rather than making it, here is what to budget:
Red Ribbon ube flan cake: $25 to $40 USD depending on size and location. Their “whole” cake serves 8 to 10 people.
Filipino bakery custom orders: $20 to $50 depending on size and location. Many Filipino bakeries accept advance orders for ube leche flan cake even if it is not on their regular display. Call ahead and give at least 24 to 48 hours notice.
Individual servings at restaurants and dessert shops: $5 to $8 per slice or cup, depending on the establishment.
Ube Flan Cheesecake: A Popular Hybrid
Ube flan cheesecake combines three layers: caramel on the bottom, a dense ube cheesecake filling in the middle, and a leche flan on top. It is richer and denser than the traditional ube leche flan cake because the cheesecake layer replaces the airy chiffon sponge.
The technique is similar to the standard leche flan cake, but the middle layer uses cream cheese, ube halaya, and eggs beaten together instead of chiffon batter. Bake in a water bath at 325°F for 60 to 70 minutes. The lower temperature and longer bake time prevent the cheesecake from cracking.
For a full guide to ube cheesecake on its own, see our article on ube cheesecake.
Where to Find Ube Flan Near Me
Red Ribbon Bakeshop has locations across the United States, the Philippines, and several other countries. Use their store locator to find the nearest one.
Filipino bakeries in your area are the most likely source for ube flan cake. Search Google Maps for “ube flan near me,” “ube flan cake near me,” or “Filipino bakery” and check menus or call ahead to ask about availability.
Asian dessert shops and cafes in major cities sometimes carry ube flan or ube flan cake as a rotating menu item.
Online ordering through GrabFood, DoorDash, or direct from bakery websites is increasingly available for delivery in metro areas.
Common Ube Flan Mistakes and How to Avoid Them
Bubbles and holes in the flan: Caused by air in the egg mixture or baking at too high a temperature. Always strain the mixture through a fine-mesh sieve, and always bake in a water bath.
Flan and cake layers did not separate: The chiffon batter was too dense (egg whites were not beaten to stiff peaks or were deflated during folding). Beat the egg whites fully and fold gently, turning the bowl as you go.
Caramel stuck to the pan: The caramel hardened and bonded to the pan. Let the finished cake chill thoroughly (overnight is best), and run a thin knife around the edge before flipping. If it still sticks, briefly place the bottom of the pan in warm water for 10 to 15 seconds to soften the caramel.
Flan was too sweet: Reduce the sweetened condensed milk by 2 to 3 tablespoons and increase the evaporated milk by the same amount to balance the sweetness without affecting the custard’s ability to set.
Why Ube Flan Keeps Showing Up at Every Filipino Gathering
Ube flan is the kind of dessert that earns its place through flavor and tradition, not because of a social media trend. Leche flan has been part of Filipino celebrations since the Spanish colonial era, and ube has been a dessert staple in the Philippines for even longer. Putting them together makes a dessert that honors both traditions while creating something that tastes genuinely new.
Ube (Dioscorea alata) also brings nutritional value to the table. A 100-gram serving of cooked purple yam provides about 140 calories, 3 to 4 grams of fiber, and up to 40% of the daily value for vitamin C (source: Healthline). Its anthocyanin content gives it antioxidant properties that research has linked to anti-inflammatory benefits (source: National Institutes of Health, PubMed Central). None of this makes ube flan a health food (it is still custard with sugar and cream), but the base ingredient is a real, nutrient-dense root vegetable, not a synthetic flavor.
Whether you order from Red Ribbon, find a local Filipino bakery, or make it yourself this weekend, ube flan is worth the effort. Once you get the water bath right and learn to strain the custard properly, it is one of the most rewarding desserts you can pull off in a home kitchen.
For more ube dessert ideas, check our guide to ube cake and our full ube desserts roundup.
Frequently Asked Questions About Ube Flan
What is ube flan? Ube flan is a Filipino custard dessert that combines the silky texture of leche flan (a caramel-topped egg custard) with the earthy, sweet flavor and purple color of ube (purple yam). It can be a standalone flan or layered with ube chiffon cake to create an ube leche flan cake.
What does ube flan taste like? Ube flan tastes like a rich, creamy caramel custard with a warm, nutty sweetness from the purple yam. The flavor is often compared to a blend of vanilla, pistachio, and coconut layered over the classic eggy richness of leche flan. It is comforting and not overly sweet.
What is the difference between ube flan and ube leche flan cake? Ube flan is a custard dessert flavored with ube. Ube leche flan cake is a two-layer dessert with a leche flan layer on top and an ube chiffon cake on the bottom, baked together in one pan. The cake version is the format popularized by Red Ribbon and Filipino bakeries.
How much does Red Ribbon ube flan cake cost? Red Ribbon ube flan cake typically costs between $25 and $40 USD depending on size and location. Prices may vary by region and whether you order in-store, online, or through delivery platforms. Check your nearest Red Ribbon location for current pricing.
Where can I buy ube flan near me? Check Filipino bakeries, Red Ribbon Bakeshop locations, and Asian dessert shops in your area. Search Google Maps for “ube flan near me” or “Filipino bakery near me.” Many Filipino bakeries accept custom orders for ube leche flan cake even if it is not on the regular display.
Can I make ube flan without an oven? Yes. Traditional leche flan can be steamed rather than baked. Place your flan mold in a large pot with 1 to 2 inches of water, cover, and steam on medium-low heat for 30 to 45 minutes. The custard should be set but still jiggly in the center. Steaming produces a slightly softer texture than baking.
Why did my ube flan have bubbles or holes? Bubbles in the flan are caused by air trapped in the egg mixture or by cooking at too high a temperature. To prevent this, strain the flan mixture through a fine-mesh sieve before pouring it into the mold, and bake in a water bath at no higher than 350 degrees F.
Can I use ube extract instead of ube halaya in flan? You can use ube extract for color and aroma, but halaya provides the body and depth of flavor that makes ube flan taste authentic. For the best results, use 1/4 cup ube halaya plus 1/2 teaspoon ube extract. Extract alone will give you a purple flan with a faint ube aroma but not the full flavor.
How long does ube flan last in the refrigerator? Ube flan keeps well in the refrigerator for 3 to 5 days when stored in an airtight container. Ube leche flan cake lasts 2 to 3 days because the cake layer absorbs moisture over time. For best texture, serve chilled within 48 hours.
What is the best pan for making ube leche flan cake? A 9-inch round aluminum pan (llanera or standard cake pan) works best. Aluminum conducts heat evenly, which helps the caramel cook uniformly. Avoid glass or ceramic pans because they can cause uneven caramelization and make unmolding more difficult.
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- Title tag: Ube Flan: Recipes, Variations, Where to Buy
- Meta description: Learn to make ube flan and ube leche flan cake with a step-by-step recipe. Compare Red Ribbon’s version and find it near you.
- URL slug: ube-flan
- Excerpt: Ube flan combines the silky richness of Filipino leche flan with the earthy sweetness of purple yam. This guide covers the best ube leche flan cake recipe, Red Ribbon comparisons, troubleshooting tips, and where to buy ube flan near you.
References
- Healthline. “Purple Yam (Ube): Nutrition, Benefits, and Uses.” https://www.healthline.com/nutrition/purple-yam
- National Institutes of Health, PubMed Central. Research on anthocyanins in Dioscorea alata. https://pubmed.ncbi.nlm.nih.gov/
- Wikipedia. “Dioscorea alata.” https://en.wikipedia.org/wiki/Dioscorea_alata
- Wikipedia. “Leche flan.” https://en.wikipedia.org/wiki/Leche_flan
Sıkça Sorulan Sorular
What is ube flan?
Ube flan is a Filipino custard dessert that combines the silky texture of leche flan (a caramel-topped egg custard) with the earthy, sweet flavor and purple color of ube (purple yam). It can be a standalone flan or layered with ube chiffon cake to create an ube leche flan cake.
What does ube flan taste like?
Ube flan tastes like a rich, creamy caramel custard with a warm, nutty sweetness from the purple yam. The flavor is often compared to a blend of vanilla, pistachio, and coconut layered over the classic eggy richness of leche flan. It is comforting and not overly sweet.
What is the difference between ube flan and ube leche flan cake?
Ube flan is a custard dessert flavored with ube. Ube leche flan cake is a two-layer dessert with a leche flan layer on top and an ube chiffon cake on the bottom, baked together in one pan. The cake version is the format popularized by Red Ribbon and Filipino bakeries.
How much does Red Ribbon ube flan cake cost?
Red Ribbon ube flan cake typically costs between $25 and $40 USD depending on size and location. Prices may vary by region and whether you order in-store, online, or through delivery platforms like GrabFood or DoorDash. Check your nearest Red Ribbon location for current pricing.
Where can I buy ube flan near me?
Check Filipino bakeries, Red Ribbon Bakeshop locations, and Asian dessert shops in your area. Search Google Maps for 'ube flan near me' or 'Filipino bakery near me.' Many Filipino bakeries accept custom orders for ube leche flan cake even if it is not on the regular display.
Can I make ube flan without an oven?
Yes. Traditional leche flan can be steamed rather than baked. Place your flan mold in a large pot with 1 to 2 inches of water, cover, and steam on medium-low heat for 30 to 45 minutes. The custard should be set but still jiggly in the center. Steaming produces a slightly softer texture than baking.
Why did my ube flan have bubbles or holes?
Bubbles in the flan are caused by air trapped in the egg mixture or by cooking at too high a temperature. To prevent this, strain the flan mixture through a fine-mesh sieve before pouring it into the mold, and bake in a water bath (bain-marie) at no higher than 350 degrees F. The water bath ensures gentle, even heat.
Can I use ube extract instead of ube halaya in flan?
You can use ube extract for color and aroma, but halaya provides the body and depth of flavor that makes ube flan taste authentic. For the best results, use 1/4 cup ube halaya plus 1/2 teaspoon ube extract. Extract alone will give you a purple flan with a faint ube aroma but not the full flavor.
How long does ube flan last in the refrigerator?
Ube flan keeps well in the refrigerator for 3 to 5 days when stored in an airtight container. Ube leche flan cake lasts 2 to 3 days because the cake layer absorbs moisture over time. For best texture, serve chilled within 48 hours of making it.
What is the best pan for making ube leche flan cake?
A 9-inch round aluminum pan (llanera or standard cake pan) works best. Aluminum conducts heat evenly, which helps the caramel cook uniformly. Avoid glass or ceramic pans for this recipe because they can cause uneven caramelization and make unmolding more difficult.