Hawaiian food culture spans over centuries and continents, this Ube and Custard cake is the summa of traditions brought here by both Portuguese and Japanese immigrants working in the sugarcane fields.
The Hawaiian custard cake is 2 desserts in one: the top layer, a flan, is made with sweet condensed milk like many other desserts of Portuguese origins. The bottom layer, is a feathery light Ube and Vanilla cake.
Let’s not forget the caramel! It imparts an over the top “onolicious” moisture to the whole.
Those who tasted it, all agreed: it was 10! A perfect score with every bite.
Make it today, and don’t forget to check the quick tips along the way.
Video recipe of the day
- Preparation time45 Minutes
- Rest time3 Hours
- Cooking time1 Hour
- Cooking methodBain-marie
Note: I add a pinch of cream of tartar to the caramel sauce to prevent the sugar from crystalizing.
Also, remove the caramel from the stove when is almost done, will keep turning a bit darker with the residual heat of the pan.
For the caramel:
For the flan layer
For the Ube layer
2 baking pans 6 inches in diameter and about 2 to 3 inches deep or a 9″ square pan