Graham de Leche with graham cracker, whipped cream, and leche flan layers is a decadent dessert that’s sure to impress. It’s a special anytime treat and perfect for holiday gift-giving, too!
1 Kilo Ube (Purple Yam)
1 Big Can (370ml) Evaporated Milk
1 Big Can (300ml) Condensed Milk
1 cup Sugar
1 Tsp Vanilla
4 Tbsp Butter
1 Big can (370ml) Evaporated Milk
1 Big can (300ml) Condensed Milk
1 Tbsp Vanilla
1 pack (200g) Crushed Graham
1/2 cup Melted Butter
UBE HALAYA :
Boil ube (purple yam) in a pot of water. Cook until soft. Drain water and let it cool. Peel and grate boiled purple yam.
In a pan melt butter. Add grated purple yam, evaporated milk, condensed milk, sugar and vanilla.
Mix well. Keep stirring over medium heat until the mixture becomes thick. Pour into a greased container and let it cool.
GRAHAM BASE :
In a bowl combine crushed graham and melted butter. Mix until it resembles wet sand.
Pour mixture into a square pan lined with parchment paper. Press mixture evenly to the pan. Chill in the ref of 30 minutes to set.
LECHE FLAN :
In a bowl combine eggs, evaporated milk, condensed milk and vanilla. Mix well. Strain mixture 2 to 3 times.
Pour mixture on top graham mixture.
Cover with aluminum foil and steam over low heat for 45 minutes to an hour or until toothpick inserted comes out clean. Then let it cool.
Spread ube halaya (ube jam) evenly on top of leche flan. Then chill in the ref for 30 minutes or overnight before serving.