{"id":188031,"date":"2023-12-05T08:10:29","date_gmt":"2023-12-05T18:10:29","guid":{"rendered":"https:\/\/www.hawaii.edu\/news\/?p=188031"},"modified":"2023-12-05T08:10:29","modified_gmt":"2023-12-05T18:10:29","slug":"uh-mazing-holiday-recipes-ube-flan-creme-caramel","status":"publish","type":"post","link":"https:\/\/www.hawaii.edu\/news\/2023\/12\/05\/uh-mazing-holiday-recipes-ube-flan-creme-caramel\/","title":{"rendered":"UH<\/abbr>-mazing holiday recipes: The Pearl\u2019s Ube Flan\u2014Creme Caramel"},"content":{"rendered":"Reading time: <\/span> 2<\/span> minutes<\/span><\/span>

\"Ube<\/p>\n

The holiday season is here, and UH<\/abbr> News<\/em> is asking members of the University of Â鶹´«Ã½<\/span> ʻohana to share their favorite recipes<\/a>. The hope is these recipes and the short stories that accompany them will give everyone some ideas for eats throughout the holidays.<\/p>\n

\"Chef
Chris Garnier<\/figcaption><\/figure>\n

Ube Flan—Creme Caramel, was created by Leeward Community College<\/a>\u2019s culinary arts faculty. The dessert was served during the fall 2023 semester at the college\u2019s fine dining restaurant The Pearl<\/a>, and was a hit with patrons from the campus and the community.<\/p>\n

According to Chris Garnier, a culinary arts assistant professor, “It takes a little bit of work to make this dish, but it\u2019s light and flavorful, and would be the perfect way to finish a heavy holiday meal.”<\/p>\n

Dry Caramel<\/h2>\n

8 ramekins (small, single-serving round dishes)
\n½ cup granulated sugar
\n⅛ cup water<\/p>\n

Method for Dry Caramel:<\/strong><\/p>\n

    \n
  1. Place ramekins in a baking sheet pan (a baking sheet pan has rolled edges with a lip around the entire pan).<\/li>\n
  2. Combine water and sugar in the saucepan and begin to melt.<\/li>\n
  3. Cook water\/sugar mixture until it is a golden brown color.<\/li>\n
  4. Distribute caramel liquid evenly into the 8 ramekins.<\/li>\n<\/ol>\n

    Check out holiday recipes from previous years<\/a><\/span><\/p>\n

    Flan Custard<\/h2>\n

    2 cups whole milk
    \n1 cup heavy whipping cream
    \n⅔ cup granulated sugar
    \n⅛ tsp<\/abbr>. salt
    \n4 large eggs
    \n2 large egg yolks
    \n1 vanilla bean, or 1 tsp<\/abbr>. vanilla extract
    \nUbe extract to color<\/p>\n

    Method for Flan Custard:<\/strong><\/p>\n

      \n
    1. Preheat oven to 325°.<\/li>\n
    2. Add all ingredients in a large mixing bowl.<\/li>\n
    3. Blend everything with a hand blender until smooth.<\/li>\n
    4. Let the blended mix rest until all the air is out (when bubbles disappear, no less than 15 minutes).<\/li>\n
    5. Pour mixture into ramekins that have the caramel in them.<\/li>\n
    6. Fill water outside of ramekins in the baking sheet pan to create a water bath. The water bath should be filled no more than half of the baking sheet pan\u2019s height.<\/li>\n
    7. Place the baking sheet pan with custard filled ramekins into the oven. Bake for 30–35 minutes or until the flan is firm.<\/li>\n<\/ol>\n

      Ube Halaya Jam<\/h2>\n

      2 lbs. Okinawan sweet potatoes\u2014steamed, peeled and mashed
      \n2 oz<\/abbr>. unsalted butter
      \n8 oz<\/abbr>. sweetened condensed milk
      \n½ tsp<\/abbr>. vanilla extract or vanilla paste
      \n6 oz<\/abbr>. evaporated milk (if no evaporated milk, then use all condensed milk)
      \n6 oz<\/abbr>. coconut milk
      \nUbe extract or purple food coloring
      \nPowdered sugar to taste<\/p>\n

      Method for Ube Hayala Jam:<\/strong><\/p>\n

        \n
      1. Melt the unsalted butter and place in the food processor.<\/li>\n
      2. Add the sweet potato and the remaining ingredients to the food processor to emulsify.<\/li>\n
      3. Add additional sweetened condensed milk or powdered sugar to adjust the sweetness of the mixture to your liking.<\/li>\n<\/ol>\n

        Plating:<\/strong><\/p>\n

          \n
        1. Take a paring knife and carefully run it down the side of the flan all the way to the bottom of each ramekin.<\/li>\n
        2. Place a plate over the top of a ramekin and flip over to release the flan from the ramekin onto the plate.<\/li>\n
        3. Garnish with dollops of ube halaya jam, edible flowers, whipped cream and fresh berries.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

          Leeward Community College’s Chris Garnier shares The Pearl’s Ube Flan—Creme Caramel.<\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[26],"tags":[184,377,65,71,1571,947],"class_list":["post-188031","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-community","tag-culinary","tag-culinary-arts-program","tag-leeward-community-college","tag-uh-community-colleges","tag-uh-holiday-recipes","tag-uh-system","entry","has-media"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t