• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Travel
  • Recipes
  • About Me
    • Contributors

Sees Food, Will Travel logo

menu icon
go to homepage
  • Travel
  • Recipes
  • About Me
    • Contributors
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Travel
    • Recipes
    • About Me
      • Contributors
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Filipino

    Published: Jul 2, 2022 · Updated: Nov 16, 2023 by Joanne

    Ube Pot de Crème

    Jump to Recipe Print Recipe

    Disclosure: Some of the links in this post are affiliate links. This means if you click on the link and purchase an item, Sees Food, Will Travel will earn a commission at no extra cost to you. See terms and conditions for details.

    Want to impress your guests at your next dinner party? This easy ube pot de crème recipe will definitely help! The color of this ube dessert is a lovely deep lavender color on your spoon. The pot de crème taste is delicate, but you can taste the notable ube flavor.

    Scooped pot de creme in a clear ramekin

    Update Disclosure: This post has been updated for one or more of the following reasons: easier reading, updated photos, clearer instructions, and just plain ol' improvements to the recipe (as noted).

    Jump to:
    • Why Pot de Crème?
    • Ingredients
    • Substitutes
    • Tips Before Making
    • How to Make Ube Pot de Crème
    • Topping Options
    • Other Filipino Inspired Desserts
    • Ube Pot de Crème Recipe
    • Have You Tried This Recipe?

    Why Pot de Crème?

    I think pot de crème is easily overlooked as a dessert option because there are easier alternatives such as mousse and pudding. But mousse or pudding can't give the same richness as pot de crème. I also have the impression that many people think it is hard to make pot de crème because it has to bake in a water bath. But it is not that intimidating as it seems.

    Ingredients

    Ube pot de creme ingredients

    Here are the very few things for this recipe:

    • Heavy Cream
    • Milk
    • Coconut Milk
    • White Chocolate
    • Egg Yolks
    • Granulated Sugar
    • Ube Extract

    Substitutes

    • Milk: You can replace the heavy cream listed above for whole milk.

    Tips Before Making

    • Make it Ahead of Time: Make sure you carve out a few hours for setting the custard in the fridge. Three hours should do the trick. But giving the flavors time to intensify overnight is better.
    • Cool the Heated Milk Slightly: When you heat the milk and melt the white chocolate, allow the mixture to slightly cool before adding to the eggs. This way, you can avoid curdling the eggs.
    • Be Careful with the Extract: The extract gives the finished product an intriguing taste and eye-catching color, but it sucks to clean up when it's spilled.
    • Keep the Ramekins Close: Prepare your ramekins and a deep dish close to your prep area, so you don't slosh purple ube custard liquid all over your kitchen. 
    • Strain: Do not skip straining the mixed custard through a sieve. You will achieve a smoother texture than if you were to pour the custard straight from the bowl to the ramekins.
    • Use Hot Water for the Bain-Marie: One of the times I was testing this recipe, I forgot to use hot water for the bain-marie, and the custard on the bottom portion of the ramekin took longer to cook than the top. Don't be like me!
    • Tap Away: As extra caution against air bubbles, you could strain it a second time when you pour the custard into the ramekins and then gently tap the ramekins on the counter to pop extra air bubbles.
    • Check the Custard: After baking, jiggle a ramekin. If the middle wiggles more loosely than the outer parts, you should continue baking for about five minutes. However, the custard should still be slightly jiggly overall. They will solidify while chilling in the fridge later on. 

    How to Make Ube Pot de Crème

    A pot with melted chocolate next to a bowl with whisked egg yolks
    A bowl with purple ube pot de creme custard
    Strained ub custard with a sieve
    Overhead shot of ramekins filled with ube post de creme liquid custard
    Cooked ube pot de creme on a counter
    Overhead of ube pot de creme on a rustic placemat

    Here is a detailed rundown of the process:

    1. Preheat the oven to 150°C (300°F).
    2. Mix egg yolks with sugar in a bowl and set aside.
    3. Add the white chocolate, cream, milk, and coconut milk to a pot and whisk together.
    4. Heat the pot and allow the chocolate to melt.
    5. Slowly and gently combine the heated milk mix, egg yolks, and ube extract.
    6. Strain and pour into individual ramekins.
    7. Place the ramekins in a deep baking dish and fill it with hot water halfway up the ramekins.
    8. Bake in the preheated oven for thirty minutes, then pull it out to cool on the countertop.
    9. Transfer to the fridge to set.

    Topping Options

    I personally think this unique dessert doesn't need a topping. In my testing, I added fruits in addition to whipped cream, but the fruit will overpower the flavor of the ube. Plain whipped cream works if you do want to add something simple. 

    Another option is to make an ube whipped topping with the leftover egg whites. I made a meringue swiss cream by adding ube halaya and extract. Topping the pot de crème with it elevated this dessert. But it is a rich topping to something already decadent.

    A good middle ground would be to take a bit of extract and add it to whipped cream. The topping will be light, and the flavor of ube will carry through. But let's be honest, the only way to know what you like would be to make this ube pot de crème!

    Other Filipino Inspired Desserts

    Cream is a key characteristic to many Filipino desserts and these recipes serve it up in a hearty dose:

    • Creamy Maja Blanca
    • Creamy Filipino-Style Ice Candy
    • Proven but Simple Filipino Style Leche Flan
    Overhead of ube pot de creme on a rustic placemat

    Ube Pot de Crème Recipe

    Ube pot de crème is a decadent dessert made with white chocolate and ube extract. Once baked you should let it rest for at least three hours in the fridge before you can enjoy it. But once the custard has set, all you have to do is make sure not to eat it too fast!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 35 minutes mins
    Setting Time 4 hours hrs
    Total Time 4 hours hrs 45 minutes mins
    Course Dessert
    Cuisine Filipino, French
    Servings 4 9 cm (small) ramekins
    Calories 377 kcal
    Disclosure

    The equipment and ingredients sections contain affiliate links to products I love to use as well as items that I personally believe make this recipe the best version of itself.

    Ingredients
     
     

    • 240 grams heavy cream
    • 2 tablespoon milk
    • 2 tablespoon coconut milk
    • 65 grams white chocolate
    • 3 egg yolks
    • 2 tablespoon granulated sugar
    • ¼ teaspoon + ⅛ teaspoon ube extract

    Instructions
     

    • Preheat the oven 150°C (300°F). In a bowl add egg yolks and sugar. Whisk and set aside. In a pot, add heavy cream, coconut milk, milk, and white chocolate then place on a stove on low heat. Gently stir as the white chocolate melts. When the white chocolate has completely melted, remove from the stove.
      A pot with melted chocolate next to a bowl with whisked egg yolks
    • Add the hot mixture to the bowl of egg yolks slowly as you whisk the egg yolks. Then add the ube extract and mix all the ingredients together until well incorporated.
      A bowl with purple ube pot de creme custard
    • Strain the custard mix into a container with a spout.
      Strained ub custard with a sieve
    • Pour the mixture into ramekins and gently tap the ramekins to remove air bubbles. Then place the ramekins in a deep baking dish. Add hot water to the baking dish filling it up about halfway of the height of the ramekins.
      Overhead shot of ramekins filled with ube post de creme liquid custard
    • Bake for 30-35 minutes until the custard is slightly jiggly. Remove the ramekins from the hot water and let it sit on the counter to reach room temperature.
      Cooked ube pot de creme on a counter
    • Cover the cooled ramekins and place on the fridge for about 3 hours. Serve it plain or topped with whipped cream.
      Overhead of ube pot de creme on a rustic placemat

    Nutrition

    Calories: 377kcalCarbohydrates: 18gProtein: 5gFat: 32gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 218mgSodium: 41mgPotassium: 146mgFiber: 0.03gSugar: 18gVitamin A: 1094IUVitamin C: 1mgCalcium: 100mgIron: 1mg
    Disclaimer: Nutritional values were calculated with the Spoonacular Food API and should be used for informational purposes only.
    Keyword baked, custard, sweet, ube

    Have You Tried This Recipe?

    Simply rate the recipe by clicking on the ⭐️s on the recipe card. Have something to say? Please leave me a comment down below telling me what you think of this recipe.

    Bonus: Let me and other readers know what you did to make this recipe your own - 💫 let's inspire each other!

    Also, follow me on Instagram [@seesfoodwilltravel] and send me a DM with a picture of what you made. I would love to share and celebrate YOUR creation with our budding community 💞

    Check out Sees Food, Will Travel on Pinterest and Facebook for more delicious updates.

    More Filipino

    • Taho (2 ways) - Tofu Pudding with Brown Sugar Syrup and Sago
    • Lumpia shanghai stacked on a plate
      Lumpia Shanghai - Fried Filipino Spring Rolls
    • Close up of matcha espasol on a plate
      Matcha Espasol - Chewy Filipino Rice Cake
    • Filipino coconut dessert soup with sago or ginataang bilo bilo in white bowl
      Filipino Coconut Dessert Soup with Sago - Ginataang Bilo Bilo

    Reader Interactions

    Comments

    1. Mandy says

      March 05, 2024 at 7:33 am

      OMG! This recipe is AMAZING!! Thank you for sharing, it’s the perfect dessert after dinner, not too sweet and very refreshing. Instead of the whipped cream, I added strawberries on top. Looking forward to trying more of your recipes! 🙂

      Reply
      • Joanne says

        March 25, 2024 at 12:54 pm

        I'm glad you like it! Strawberries make for a refreshing topping - will do that myself when I make these again.

        Reply
    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Joanne!

    Living abroad has taught me how food plays an important role in making connections worldwide. I love pies, Asian food, anything made from potatoes, and wine when it comes to food.

    You can learn more about me here.

    I created this site to track my gastronomy adventures, record inspired recipes, and help others build meaningful (and delicious!) travel itineraries.

    Cheers!

    Just Ube Things

    • Ube tres leches cake recipe
      Ube Tres Leches Cake Recipe
    • Ube crunch cake close up with whipped cream
      Ube Crunch (Dump) Cake
    • Ube butter mochi squares of different sizes
      Ube Butter Mochi

    Latest Food Guides

    • Chkmeruli with white garlic sauce in a clay pan
      Classic Georgian Main Dishes To Try in Tbilisi
    • 10+ Georgian Appetizers and Snacks
    • Flat white in a teal mug on a wooden table at a cafe in Budapest
      10+ Budapest Cafes Worth a Visit

    Don't know where to start? See everything I've ever written here.

    Footer

    Currently

    I love anything that has to do with travel, eating, and cooking.

    Nowadays I am getting to know my Filipino heritage by developing some recipes of my own. Check out some Filipino recipes - you will love it 💕

    • Contact
    • Terms and Conditions
    • Privacy Policy

    Get the Latest Recipes

    stay connected

    • Facebook
    • Instagram
    • Pinterest

    Other Useful Links

    • Recipe Index
    • Travel & Food Guide Index

    As an Amazon Associate I earn from qualifying purchases.

    Sees Food, Will Travel is a participant in the Amazon Services LLC Associates Program and other affiliate programs designed to provide a means for sites to earn advertising fees by advertising and linking to these affiliate sites.

    Copyright © 2025 Sees Food, Will Travel

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie SettingsAccept
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
    CookieDurationDescription
    cookielawinfo-checkbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
    cookielawinfo-checkbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
    cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
    cookielawinfo-checkbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
    cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
    viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
    Functional
    Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
    Performance
    Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
    Analytics
    Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
    Advertisement
    Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
    Others
    Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
    SAVE & ACCEPT

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.