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Ube Upside-Down Pie

Local business owner, Kristine de la Cruz, shows how to turn classic Filipino Leche Flan into a delicious ube-flavored upside-down pie.

Tasty Team
Total Time

1 hr 15 min

1 hr 15 min

Prep Time

15 minutes

15 min

Cook Time

1 hr

1 hr

Total Time

1 hr 15 min

1 hr 15 min

Prep Time

15 minutes

15 min

Cook Time

1 hr

1 hr

Ingredients

for 6 servings

  • 2 large egg yolks
  • 1 large egg
  • 6 tablespoons granulated sugar
  • 18 oz evaporated milk (520 mL), canned
  • ½ cup sweetened condensed milk (120 mL)
  • 1 tablespoon ube flavoring
  • hot water, for baking

Graham Cracker Crumble

  • 3 ½ oz fine graham crackers crumbs (100 g)
  • 2 tablespoons light brown sugar
  • 3 tablespoons plain full-fat greek yogurt
  • granulated sugar, for sprinkling
  • purple sanding sugar, for sprinkling (optional)

Special Equipment

  • 1 pie dish
  • kitchen torch

Preparation

  1. Arrange an oven rack in the center position. Preheat the oven to 350°F (180°C). Set an 8- or 9-inch pie dish inside a large roasting pan.
  2. In a large bowl, whisk together the egg yolks and eggs. Add the sugar and whisk to combine. Whisk in the evaporated milk, then the sweetened condensed milk. Add the ube flavoring and whisk until well combined.
  3. Strain the custard through a fine-mesh sieve to get rid of any eggy bits, then pour the strained custard into the pie dish. Carefully fill the roasting pan with hot water, filling halfway up the sides of the pie dish. Cover the roasting pan with foil.
  4. Carefully transfer the pan to the oven and bake for 45 minutes. Remove the foil and bake for another 10–15 minutes, or until the custard is mostly set with a slight jiggle in the center.
  5. Remove the pie dish from the steam bath and let cool to room temperature, then transfer to the refrigerator to set overnight.
  6. Make the graham cracker crumble: In a medium bowl, mix together the graham cracker crumbs, brown sugar, and Greek yogurt until combined. The crumble should be moist enough to gather in a ball, but not too dry or wet to hold its shape when poked.
  7. Spread the graham cracker crumble over the chilled pie and spread evenly, all the way to the edges.
  8. Sprinkle a light dusting of granulated sugar over the graham cracker crust and gently brûlée with a kitchen torch until caramelized for a smoky finish. (Alternatively, broil for 1–2 minutes). Sprinkle purple sanding sugar on top, if desired.
  9. Enjoy!

Ingredients

for 6 servings

  • 2 large egg yolks
  • 1 large egg
  • 6 tablespoons granulated sugar
  • 18 oz evaporated milk (520 mL), canned
  • ½ cup sweetened condensed milk (120 mL)
  • 1 tablespoon ube flavoring
  • hot water, for baking

Graham Cracker Crumble

  • 3 ½ oz fine graham crackers crumbs (100 g)
  • 2 tablespoons light brown sugar
  • 3 tablespoons plain full-fat greek yogurt
  • granulated sugar, for sprinkling
  • purple sanding sugar, for sprinkling (optional)

Special Equipment

  • 1 pie dish
  • kitchen torch

Preparation

  1. Arrange an oven rack in the center position. Preheat the oven to 350°F (180°C). Set an 8- or 9-inch pie dish inside a large roasting pan.
  2. In a large bowl, whisk together the egg yolks and eggs. Add the sugar and whisk to combine. Whisk in the evaporated milk, then the sweetened condensed milk. Add the ube flavoring and whisk until well combined.
  3. Strain the custard through a fine-mesh sieve to get rid of any eggy bits, then pour the strained custard into the pie dish. Carefully fill the roasting pan with hot water, filling halfway up the sides of the pie dish. Cover the roasting pan with foil.
  4. Carefully transfer the pan to the oven and bake for 45 minutes. Remove the foil and bake for another 10–15 minutes, or until the custard is mostly set with a slight jiggle in the center.
  5. Remove the pie dish from the steam bath and let cool to room temperature, then transfer to the refrigerator to set overnight.
  6. Make the graham cracker crumble: In a medium bowl, mix together the graham cracker crumbs, brown sugar, and Greek yogurt until combined. The crumble should be moist enough to gather in a ball, but not too dry or wet to hold its shape when poked.
  7. Spread the graham cracker crumble over the chilled pie and spread evenly, all the way to the edges.
  8. Sprinkle a light dusting of granulated sugar over the graham cracker crust and gently brûlée with a kitchen torch until caramelized for a smoky finish. (Alternatively, broil for 1–2 minutes). Sprinkle purple sanding sugar on top, if desired.
  9. Enjoy!

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