Filipino Food Series: Baguio’s Good Shepherds Ube Halaya Custard Cake (Purple Yam Custard Cake) Recipe by Ynielle’s Kitchen Diaries
Cooking Instructions 2 hours and 30 minutes 1 Custard - Make the caramel base of the custard first by melting sugar with a little bit of water. Once sugar is caramelised set it aside. In a separate bowl, mix egg, egg yolks, evaporated milk, condensed milk, vanilla. Then strain the egg mixture 4-5 times until it’s smooth. Remove the bubbles and pour in the mixture to the pan with the caramelised sugar. 2 Cover with foil then punch holes to avoid water drops. Pre-heat the steamer for at least 10 minutes then put the custard pan and steam it for 30-40 minutes. Let it cool down, set aside or put it in a fridge. 3 Cake Meringue - Make the egg white frothy first. Add sugar while continuously whisking until you achieve peaks. Set aside. 4 Cake Batter: Mix together egg yolks, sugar, evaporated milk, oil, vanilla, Ube Halaya, purple food colour. Then add the cake flour, baking powder, baking soda. Mix until no lump. Then add the meringue by batch then fold gently. 5 Pour in the mixture into a round shaped baking pan and steam it for 40 to 60 minutes. Use a skewer to test if cake is fully cooked. Set aside and let it cool down before cutting it into half. 6 Frosting: I used the remaining Ube Halaya for frosting and Rosetta swirls using a piping tool (I think it would come out better using a piping bag) ✌️ 1 Custard - Make the caramel base of the custard first by melting sugar with a little bit of water. Once sugar is caramelised set it aside. In a separate bowl, mix egg, egg yolks, evaporated milk, condensed milk, vanilla. Then strain the egg mixture 4-5 times until it’s smooth. Remove the bubbles and pour in the mixture to the pan with the caramelised sugar. 1 Custard - Make the caramel base of the custard first by melting sugar with a little bit of water. Once sugar is caramelised set it aside. In a separate bowl, mix egg, egg yolks, evaporated milk, condensed milk, vanilla. Then strain the egg mixture 4-5 times until it’s smooth. Remove the bubbles and pour in the mixture to the pan with the caramelised sugar. 2 Cover with foil then punch holes to avoid water drops. Pre-heat the steamer for at least 10 minutes then put the custard pan and steam it for 30-40 minutes. Let it cool down, set aside or put it in a fridge. 2 Cover with foil then punch holes to avoid water drops. Pre-heat the steamer for at least 10 minutes then put the custard pan and steam it for 30-40 minutes. Let it cool down, set aside or put it in a fridge. 3 Cake Meringue - Make the egg white frothy first. Add sugar while continuously whisking until you achieve peaks. Set aside. 3 Cake Meringue - Make the egg white frothy first. Add sugar while continuously whisking until you achieve peaks. Set aside. 4 Cake Batter: Mix together egg yolks, sugar, evaporated milk, oil, vanilla, Ube Halaya, purple food colour. Then add the cake flour, baking powder, baking soda. Mix until no lump. Then add the meringue by batch then fold gently. 4 Cake Batter: Mix together egg yolks, sugar, evaporated milk, oil, vanilla, Ube Halaya, purple food colour. Then add the cake flour, baking powder, baking soda. Mix until no lump. Then add the meringue by batch then fold gently. 5 Pour in the mixture into a round shaped baking pan and steam it for 40 to 60 minutes. Use a skewer to test if cake is fully cooked. Set aside and let it cool down before cutting it into half. 5 Pour in the mixture into a round shaped baking pan and steam it for 40 to 60 minutes. Use a skewer to test if cake is fully cooked. Set aside and let it cool down before cutting it into half. 6 Frosting: I used the remaining Ube Halaya for frosting and Rosetta swirls using a piping tool (I think it would come out better using a piping bag) ✌️ 6 Frosting: I used the remaining Ube Halaya for frosting and Rosetta swirls using a piping tool (I think it would come out better using a piping bag) ✌️ More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Easy Vegetable Beef Soup Pancake mix Foodi Grilled BBQ Chicken Leg Quarters Curd rice The BESt Chicken Salad Sandwich Easy Vegetable Beef Soup Pancake mix Foodi Grilled BBQ Chicken Leg Quarters Curd rice The BESt Chicken Salad Sandwich Cow leg pepper soup Asparagus with poached egg Soft maize/peas githeri Vegan Braised Shiitake (Vegetarian) Mango Popsicles Tomato masala Corn salsa Beans porridge Quick and easy rehydration for dried Shiitake The BESt Chicken Salad Sandwich Cow leg pepper soup Asparagus with poached egg Soft maize/peas githeri Vegan Braised Shiitake (Vegetarian) Mango Popsicles Tomato masala Corn salsa Beans porridge Quick and easy rehydration for dried Shiitake The BESt Chicken Salad Sandwich