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12 Delicious Days of Christmas: Leche Flan with Ube Halaya Sauce and Chestnuts

Level up your leche flan game with this distinctive recipe

Serve up the nostalgia with this classic Filipino dessert. Leche Flan becomes even more interesting with the addition of the ube halaya-inspired sauce and castañas or chestnuts, inspiring feelings of Christmas. Recipe by Chef Giney Villar. 


Leche Flan on Chilled Ube Sauce with Slivered Chestnuts

Serves 6 to 8

1/3 cup white sugar

1/3 cup water

4 large egg yolks

1 can evaporated milk

1 can condensed milk

1/2 cup ube, boiled and mashed

1/4 cup sugar

1 1/2 cups water

3 tablespoons all-purpose cream

3 tablespoons slivered roasted chestnuts

1. Caramelize sugar in a small pan. When almost done, add 1/3 cup water. Let simmer until syrupy. Pour equally into individual leche flan tins. Let cool.

2. Mix egg yolks, evaporated and condensed milk. When tins are cool, pour egg-milk mixture and steam for one hour. Check for doneness by sticking a toothpick in the flan. When it comes out clean, it’s done. Allow to cool in steamer. Chill for at least 2 hours before serving. 

3. Mix mashed ube, sugar and water and stir continuously until a smooth sauce is obtained. Add cream when done and cool.

4. To assemble, put leche flan in the middle of a dessert plate. Pour ube sauce around it. Top with slivered chestnuts.