Floating Island Dessert

Floating Island Dessert

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, Kawaling Pinoy readers! I am Sanna, and I am delighted to be back here with a brand-new recipe.

Christmas and New Year are just around the corner, and we know what that means- food, food, and more food! We love to party it up whatever is the occasion, but since these are the biggest holidays of the year, let’s go all out with the grandest of desserts!

 

And 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 halaya and flan, and pillowy meringue pure bites of heaven, 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

I used the halayang ube and leche flan recipes on Kawaling Pinoy for the first and second layers of the dessert and I used the egg whites from making the flan for the top meringue.

The recipe makes 4 llaneras that are 7.5 inches long, 4.5 inches wide, and 2 inches deep.

 

Making the Ube Layer

  • In a wide, heavy-bottomed pan over medium heat, combine grated ube, coconut milk, condensed milk, evaporated milk, condensed milk, butter, and sugar.
  • Add the ube extract, if using, and stir until the color is uniform.
  • Continue to stir regularly for 40-45 minutes or until a sticky mixture forms.
  • Add in the grated cheese and stir until the cheese has melted. Keep stirring for another 10 to 15 minutes or until mixture thickens 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 four lightly greased large llaneras. Use an offset spatula to press and flatten the ube evenly.

 

Making the Leche Flan Layer

  • In a large bowl, combine egg yolks, evaporated milk,  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 3/4 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.
  • Allow to slightly cool before adding merinque layer.

 

Making 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.

 

And there you have it!  A 3-in-1 Floating Island dessert that will surely impress your guests this holiday season. It does take a bit of time and work to make but I promise, every luscious, heavenly spoonful is worth the effort.

In the mood for more baking? Check out my delicious creations such as Sans Rival cake and Black Forest Swiss roll.  You also visit my blog for more delicious baked goods recipes. Till next time!

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
  • 1/2 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

Instructions

  • Lightly-grease 4 large llaneras with melted butter or cooking spray.

For the Ube Halaya

  • In a wide, heavy-bottomed pan over medium heat, combine grated ube, coconut milk, condensed milk, evaporated milk, condensed milk, butter, and sugar.
  • Bring to a boil, 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, 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 3/4 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.
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