Recipe: Makes 24 mini cookie cups

Leche flan: 

4 egg yolks

150 ml condensed milk

175 ml evaporated milk

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Cookie:

100 g medium brown sugar

150 g granulated sugar

155 g all-purpose flour

140 g browned butter

1 tsp salt

0.5 tsp baking soda 

1 egg

1 tbsp ube extract

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Caramel topping:

115 g sugar

50 ml water

​1. Brown butter completely on medium heat.

2. Whisk together cooled browned butter and both sugars until smooth.

3. Thoroughly whisk in one egg until it is lighter in  colour, add the ube extract and whisk. 

4. Fold in the dry ingredients. 

5. Scoop the dough into 30g balls. Place in mini cupcake tins brushed with melted butter to prevent it from sticking.

6. Press dough into the sides until it creates a cup shape. 

7. Bake at 350F for 10-11 minutes. Let cool completely.

8. While the cookie cups bake, make the leche flan by mixing all of the ingredients together. Over medium-low heat, cook the leche flan mixture while constantly mixing to prevent it from scrambling.

9. Once thick, let cool completely.

10. Fill each cookie cup with the leche flan mixture using a spoon or pastry bag. Let sit in the fridge for one hour.

10. Once cookie cups are completely cooled, Make the caramel by heating the sugar with water until it turns into a caramel colour. Pour a small amount onto each cookie cup. Let cool completely. Serve cold!

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