Prepare a small tin foil 6 x 6 inches square. Brush with melted butter. Then spread the ube haleya evenly. Set aside.

For the leche flan, whisk the egg yolks in a bowl then add sugar, condensed milk, evaporated milk and vanilla. Whisk it well until the sugar is dissolved. Sweetness can be adjusted according to your taste. 1/4 cup of sugar is enough for me. Set aside.

Prepare the steamer and pre-heat the water.

Transfer the leche flan mixture in a tin foiled tray with ube haleya.

Cover the tray with foil and transfer in a steamer. Steam on a medium-low heat for 15 minutes or until the leche plan is cooked. Once cooked, remove from the steamer and let it cool down completely. Set aside.

Pre-heat oven to 175C/350F.

For the meringue, beat the egg whites using a hand mixer until foamy then add the cream of tartar. Continue to beat on high speed then add the sugar slowly and lastly add the vanilla. Continue beating until peak stage.

Transfer the meringue on top of the leche flan. Flatten it then run the fork to create a design on top. Bake for 20-30 minutes or until golden brown.

Remove from the oven and let it cool down completely before serving. Enjoy!

** For butter cream & mascarpone cheese icing recipe please click ATBP.