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Classic Ube Crema de Fruta

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Recipe Info

Yield: 2 (7x7 pans) Serving: 9 pax per pan Total Cost: P 321.41 Cost per pan: P 160.71 Cost per serving: 17.87

Difficulty: Expert

Classic Ube Crema de Fruta

Recipe Info

Yield: 2 (7x7 pans) Serving: 9 pax per pan Total Cost: P 321.41 Cost per pan: P 160.71 Cost per serving: 17.87

Difficulty:

Expert

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Nutri-Tip

Ube or purple yam is a starchy root vegetable that's a great source of carbs, potassium, and vitamin C.

Tip: Want to check your child’s health?

Try our BMI Calculator

About this recipe

Your favorite classic Filipino dessert with an ube twist!

Recipe Info

Yield: 2 (7x7 pans)
Serving: 9 pax per pan
Total Cost: P 321.41
Cost per pan: P 160.71
Cost per serving: 17.87

Ingredients

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Ube Custard

2 pcs egg yolk
1/4 cup Alaska Classic Sweetened Condensed Filled Milk 300mL Buy now
3 tbsp All purpose flour
1 cup Alaska Classic Evaporated Filled Milk 370mL Buy now
1/2 cup Alaska Créma All-Purpose Cream 250g Buy now
1 tsp Alaska Créma All-Purpose Cream 250g Buy now
1 cup Ube Halaya
1 tsp Ube flavoring

Chiffon Cake

1 cup All-purpose flour
1 tbsp Cornstarch
1/8 tsp Baking Soda
1 Salt, pinch
3 pcs Egg yolk
1/4 cup Alaska Classic Evaporated Filled Milk 370mL Buy now
1/4 cup Alaska Créma All-Purpose Cream 250g Buy now
1 tsp Vanilla
1 cup Sugar
3 pcs Egg white
1/4 cup Sugar

Fruit Gelatin and Toppings

1 can Canned peaches in heavy syrup (reserve syrup), sliced
1 tbsp Unflavored gelatin powder
1/4 cup Maraschino cherries, halved

Procedure

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prepare custard: heat sauce pan and pour in alaska classic evaporated filled milk, alaska classic sweetened condensed filled milk, alaska créma all purpose cream and all purpose flour. whisk to blend.
add egg yolks to the milk mixture and stir.
add ube halaya and ube flavoring. blend then set aside.
prepare the chiffon cake: preheat oven to 375f. in a bowl, combine all purpose flour, cornstarch, baking soda, salt and sugar. stir and set aside.
in a separate bowl, pour in egg yolks, alaska classic evaporated filled milk, alaska créma all purpose cream and vanilla. blend mixture to the dry ingredients until no lumps are visible.
in another bowl, whip egg whites while slowly add sugar until it forms stiff peaks. add whipped egg whites to the batter and transfer to a lined baking pan. bake for 20-30 minutes.
prepare the gelatin: dissolve gelatin powder with water.
separate syrup of canned peach and pour to a sauce pan. add water then pour dissolved gelatin. heat until gelatin has completely dissolved.
Assemble: Spread an even layer of ube custard on top of the chiffon cake.
Arrange peach slices and cherry halves on top of the ube custard layer.
spoon enough cooled fruit gelatin over the peaches and cherries until the fruits are completely covered. place in the ref to allow gelatin to set completely. serve.

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Last updated Aug. 2021

Based on DTI.com

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