Floating Island Dessert is the ultimate decadent treat made with creamy layers of ube halaya, leche flan, and melt-in-your-mouth meringue. It's the perfect holiday indulgence!
Hello! I'm Sanna from Woman's Scribbles blog, and I'm back here on Kawaling Pinoy to share with you the best sweet treat on the planet. ๐
Christmas and New Year are just around the corner, and we know what that meansโfood, food, and more food! We love to party it up, whatever the occasion, but since these are the biggest holidays of the year, let's go all out with the grandest desserts!
When I say grandest of desserts, I mean Floating Island Cake! A tri-layer masterpiece made with ube halaya, leche flan, and meringue, this ultra-special treat has gained popularity in our local food scene and is a must for any festivity.
Not only are the creamy layers of creamy purple yam jam, rich custard, and pillowy meringue pure bites of heaven, but they also come together in an impressive dessert centerpiece that is as gorgeous to behold as it is delicious to eat!
How to Make Floating Island Dessert
The recipe makes four llaneras that are 7.5 inches long, 4.5 inches wide, and 2 inches deep. Check out the tips and photos to guide you through the process, and scroll down to the recipe card for the detailed ingredient list and instructions. Enjoy!
Making the Ube Layer
- Combine grated ube, coconut milk, condensed milk, evaporated milk, butter, and sugar in a wide pan. Add the ube extract, if using, and stir until the color is uniform.
- Cook over medium heat until a sticky mixture forms, stirring regularly to prevent lumps.
- Add the grated cheese and stir until it has melted. Continue to cook until the mixture thickens enough to cling to the back of the spoon and pull slightly from the pan's side.
- Remove from heat and divide equally into four lightly greased large llaneras. Use an offset spatula to press and flatten the ube evenly.
Making the Leche Flan Layer
- Combine egg yolks, evaporated milk, and condensed milk in a large bowl. Stir in a circular motion until well-blended. Strain the mixture using a fine-mesh sieve or cheesecloth.
- Using a spoon, evenly pour the flan mixture over the ube halaya base in the laneras up to ยพ full.
- Cover the llaneras tightly with aluminum foil and steam for 30 to 40 minutes or until the custard is set and a toothpick inserted in the center comes clean.
- Remove from the steamer and allow to cool before adding the meringue layer.
Making the Meringue Layer
- In a stand mixer bowl, beat the egg whites until frothy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the sugar and keep beating until the mixture forms firm peaks.
- Gently spread over the leche flan until each lanera has a heaping mound of meringue on top. Use an offset spatula to smoothen the meringue, and lightly run the tines of a fork over it to make decorative lines.
- Bake in a 350 F oven for 15 to 20 minutes or until the meringue is golden brown. Do not open and close the oven door to prevent the meringue from deflating.
Pro tips
- Cold eggs separate more easily than room temperature eggs, but egg whites at room temperature whip quicker and make sugar dissolve faster.
- Don't have a steamer? Cook the flan in the oven in a baine marie or water bath.
How to serve and store
And there you have it!ย This is a 3-in-1 Floating Island dessert that will impress your guests this holiday season. It takes time and work, but every luscious, heavenly spoonful is worth the effort.
- Chill the dessert overnight before serving. Carefully slice with a cake knife and gently lift from the llanera using a spatula.
- Transfer to an airtight container and refrigerate for up to 3 days.
Are you in the mood for more baking? Check out more delicious creations likeย Sans Rival cakeย andย Black Forest Swiss roll. You canย also visit my blog for more delicious baked goods recipes. Till next time!
More dessert recipes
Ingredients
For the Ube Halaya
- 1 package (16 ounces) frozen grated ube, thawed
- 1 can (13.5 ounces) coconut milk
- 1 can (14 ounces) condensed milk
- 1 can (12 ounces) evaporated milk
- ยฝ cup butter
- 1 cup sugar
- 2 drops ube extract (optional)
- 1 cup processsed American cheese, shredded
For the Leche Flan
- 12 egg yolks
- 1 can (14 ounces) condensed milk
- 1 can (12 ounces) evaporated milk
For the Meringue
- 12 egg whites
- 1 teaspoon cream of tartar
- 1 cup sugar
Equipment
- Steamer
Instructions
- Lightly-grease 4 large llaneras with melted butter or cooking spray.
For the Ube Halaya
- Combine grated ube, coconut milk, condensed milk, evaporated milk, condensed milk, butter, and sugar in a wide, heavy-bottomed pan.
- Bring to a boil on medium heat, stirring occasionally until sugar is dissolved, butter is melted, and ube is dispersed.
- Add ube extract, if using, and stir until mixture is evenly colored.
- Lower heat and continue to cook, stirring regularly, for about 30 to 40 minutes or until a soft, sticky dough forms.
- Add cheese and stir until melted.
- Continue to cook for another 10 to 15 minutes or until mixture is thick enough to cling to the back of the spoon and pulls slightly from the side of the pan.
- Remove from heat and divide equally into the four prepared llaneras. Use an offset spatula to press and flatten the ube evenly.
For the Leche Flan
- In a large bowl, combine egg yolks, evaporated milk,ย and condensed. Stir in a circular motion until well-blended.
- Using a fine-mesh sieve or cheesecloth, strain mixture.
- Using a ladle, evenly pour the flan mixture over the ube halaya base in the laneras up to ยพ full.
- Cover the llaneras tightly with aluminum foil and steam for 30 to 40 minutes or until the custard is set and a toothpick inserted in the center comes out clean.
- Remove from heat and allow to cool before adding merinque layer.
For the Meringue Layer
- In a bowl of a stand mixer, beat the egg whites until frothy.
- Add the cream of tartar and continue to beat until soft peaks form. Gradually add the sugar and keep beating until the mixture form firm peaks.
- Gently spread over the leche flan until each lanera has a heaping mound of meringue on top.
- Use an offset spatula to smoothen the meringue. Run the tines of a fork lightly on the meringue to make decorative lines.
- Bake in a 350 F oven for about 15 to 20 minutes or until meringue is golden brown. Keep from opening and closing the oven door to prevent the meringue from deflating.
- Remove the cake from heat and chill for 8 hours to overnight before serving.
Notes
- Cold eggs separate more easily than room temperature eggs, but egg whites at room temperature whip quicker and make sugar dissolve faster.
- Don't have a steamer? Cook the flan in the oven in a baine marie or water bath.
Video
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
allan says
You're the best Maam sobrang napaka profissional ng iyong mga presentation pati food nutrition kasama pa thanks po sa pag share ng iyong mga specialties "GodBless" po
Nina says
hi, i starting making this floating island dessert. As i observe after baking merong liquid sa ilalim ng meringue. I dont know why meron syang ganyan. Can u give me some tips pls?
Jeng V. Marquez says
Hello po . . .magandang araw Nagtry na po ako many times hanggang ginawa ko ng business but my problem is normal po ba na nagkakasabaw sya habang lumalamig? May remedy po ba para dito? Salamat po ng marami and more power. GOD BLESS
Bin-bin says
What exactly is processed American cheese? thank you!