Do not overcook the caramel; a light amber color is ideal to prevent bitterness.

Straining the flan mixture ensures a silky-smooth texture, free from any egg chalazae.

A water bath is non-negotiable for even baking and to prevent the flan from cracking. It creates a moist, gentle cooking environment.

Ensure the cake is completely chilled before inverting. This allows the flan to set firmly and the caramel to liquefy just enough for that gorgeous pour.

If you can’t find ube halaya, purple yam powder mixed with milk works well.

For a dairy-free version, use coconut milk for both the flan and the cake; ensure it is full-fat for richness.

You can also experiment with pandan extract instead of ube for a different tropical flavor profile.

To make it extra indulgent, add a drizzle of coconut cream or a sprinkle of toasted coconut flakes before serving.

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. It tastes best when served chilled. Reheating is not recommended, as it can affect the flan’s delicate texture.

A simple cup of freshly brewed coffee or a soothing herbal tea complements its sweetness beautifully.

For a refreshing contrast, serve with a side of fresh berries or sliced mangoes.

A light scoop of vanilla bean ice cream could also add a lovely touch without overpowering the unique flavors.

Ube halaya (ube jam) and ube extract are readily available in most Asian grocery stores or online.

This cake is perfect for making ahead. Chilling it overnight helps the flan set perfectly and enhances the flavors.

The flan layer should be set but still have a slight jiggle in the center when gently shaken. For the cake layer, a skewer inserted into the ube cake portion should come out clean.