Floating Island (filipino style)

Floating island is a dessert of French origin consisting of meringue floating on creme anglaise. That is where this Filipino floating island cake idea was adopted from.  I would say it is better because it consists of three layers of ube halaya, leche flan and meringue on top. Three delicious desserts in one cake! 

​A perfect holiday treat the whole family and friends will love.

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Since it consists of 3 layers, it takes three steps to prepare. First is to prepare the ube halaya or ube jam. Second, make the leche flan and third, make the meringue. It does take time to prepare but I promise it is really worth it.  Try this recipe and let me know what you think by leaving a comment below. Enjoy! 

Floating Island recipe

Ingredients:

• 16 oz ube / purple yam root, boiled and mashed or grated
• 1/4 cup butter
• 1 can (14 oz/397 g) condensed milk
• 1 can (12 oz/ 354 ml) + 3/4 cup evaporated milk 
• 1 1/2  tsp vanilla extract 
• Ube flavor, optional
• 5 large eggs, separated
• 1/.2 cup sugar
• 1 tsp cream of tartar
• powdered sugar  for dusting (optional)

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​Procedure:
Ube Halaya:

• In a heated wok or large pan, melt butter .
• Add 1 can evaporated milk, 1/2 can condensed milk and 1 tsp vanilla extract. Stir to combine. 
• Add grated purple yam and stir.
• Add ube flavor extract for a richer color (optional).
• Stir continuously until the mixture becomes thick. 
• Transfer to three flan molds or llanera greased with butter. 

Note: If you have a blender:

• Combine all ingredients except butter and ube extract. Pulse until mixture is smooth.
• In  a heated pan, melt butter. Add the mixture and 1 tsp vanilla extract. 
• Stir continuously until the mixture becomes thick. 
• Transfer to three flan molds or llanera greased with butter. 

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​​Leche Flan:

• In a medium bow, combine egg yolks, 1/2 can condensed milk, 3/4 cup evaporated milk and 1/2 tsp vanilla extract. Lightly stir until well blended.
• Strain mixture.
• Evenly pour mixture into three medium flan mold or llanera with ube halaya base.
• Cover with aluminum foil.
• Steam over medium heat for 30 minutes.
• Turn off heat and leave the flan inside the steamer for another 15 minutes. 
• Remove from steamer and let it cool completely.

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Meringue:

• ​Beat the egg whites until frothy.
• Add the cream of tartar.
• Continue beating until soft peaks form.
• Gradually add the sugar.
• Beat until firm peaks form. ​

​Assembly:

• Preheat oven to 350 F.
• Spread the meringue over the steamed and cooled flan and ube halaya base. Achieve a dome shaped  meringue or heaping mound on top. 
• Smoothen the meringue with a spatula. Use a fork to make decorative lines.
• Bake for 15-18 minutes or until meringue is golden brown. (Please see my tips below for a successful meringue).
• Remove from oven and cool completely. 
• Refrigerate for at least 6 hours before serving.
• Dust with powdered sugar before serving. (optional)
• Enjoy.

Recipe yields 3 medium flan molds or llanera 
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TIPS:

• ​Avoid opening and closing the oven door. Meringue will deflate from sudden change in temperature. Use the oven light (if available) to check if meringue is ready. 
• For a successful meringue, make sure not to drop even a streak of water to it. Also remove excess egg yolks if there are any. Egg whites must be room temperature before whisking. Cream of tartar is essential. Do not substitute or omit and make sure it is not old or expired.
• Humidity in your room would affect the meringue as well. 
  

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Printable Recipe

floating island

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