ube graham de leche in a cup

Graham de Leche is a very popular dessert in the Philippines. It is usually assembled on a rectangular container with alternate layers of graham crackers and sweet cream mixture with whole Leche Flan placed on top.

​Because of it's popularity, I thought of preparing it in a cup instead. Easy to serve because of individual portions and they look great! But I added a little twist on this one by mixing the cream mixture with ube jam or halaya. 

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This recipe is super delicious and  is not too sweet. I only added a small amount of condensed milk on the cream but you can always adjust it according to your sweetness preference. Ube jam made this recipe special as you can taste the real ube in between layers of graham crackers.
​And the good thing about serving it in a cup, it is very flexible. You can decide on the assembly and can add more or less slices of flan in between or in the middle. 

The ube cream mixture recipe below can yield about 4 cups of Ube Graham de Leche and only used just one Leche Flan. The Leche Flan yields 3 llanera molds. You can cut the Leche Flan recipe in half or you can make use of the other two by making Graham de Leche and Floating Island. Give all of these recipes a try. I know your family and friends will love it! 
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ube graham de leche in a cup

Ingredients:

• 10 egg yolks
• 1 can (14 oz) condensed milk 
• 1 can (12 oz) evaporated milk
• 1 tsp vanilla extract
• 2 1/2 tbsp sugar (caramel for each flan mold or llanera)
• 2 cups heavy whipping cream or all purpose cream
• 1/4 cup condensed milk, chilled for 6 hours or overnight (adjust according to sweetness preference)
• 1/3 cup ube jam / halaya
• 1 tsp ube extract
• crushed graham crackers

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Procedure:

• Spoon 2 1/2 tbsp sugar in a flan mold or llanera (Prepare 3 or 4 molds). Caramelize over low heat until sugar turns to light golden brown. 
• Swirl the caramel evenly on the flat side of the mold. Remove from heat and let it cool.
• Combine egg yolks, condensed milk, evaporated milk & vanilla extract. Stir lightly. Strain the mixture using a fine sieve at least three times or use a cheese cloth.  Remove bubbles if there are any.
• Transfer the mixture into the prepared molds with caramel.
• Cover the molds with an aluminum foil. 
• Steam over medium-low heat for 30 minutes. Turn off heat and and leave the flan inside the steamer for another 15 minutes.
• For a smoother flan (an option instead of steaming), transfer the molds into a  large oven-safe dish or pan with water about one-inch high the sides of the pan. (water bath).​ Bake at 375 F for one hour.​​
• ​​Remove from the oven or steamer and cool completely.​​ ​

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• Run a knife around the flan to remove from the mold. Place  a plate on top of the mold and invert. Slice thinly for the assembly and cut in cubes to top your graham in a cup. 
• ​​Beat heavy whipping cream until soft peaks form.
• Add the chilled condensed milk. Continue beating until stiff peaks form. 
• Add ube jam and ube extract. Beat until just combined. Transfer to a piping bag with a piping tip. You can use 4B, 2D or 1M or whichever tip you like.

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Assembly:

• In a cup, pipe the cream. 
• Top with crushed graham crackers.
• Pipe with another layer of cream.
• Add some sliced leche flan. 
• Add graham crackers on top of the flan.
• Pipe another layer of cream. 
• Top with cubed leche flan.
• Sprinkle with crushed graham crackers. 

Notes:

• Use any piping tip desired for the cream. I used 4B but you can also use 1M or 2D. 
• Layer the cup however you like it. Graham can be added first then the cream. It's up to you.
• Recipe yields 4 small plastic cups. 
• Leche flan recipe yields about 3 llanera molds. You can cut the recipe in half since we will only be using 1 for this recipe. 
• If you would like to use all the flan, adjust the ube cream mixture. You can triple or quadruple the measurements.

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you may also like:

 ube mamon

no-bake custard macaroons