Recipe created by Chef Nelson Serrano-Bahri, with photography by Ericka Sanchez, nibblesandfeasts.com.
Ingredients
| Large Eggs, Hard-cooked and Peeled |
6
|
| Cream Cheese, Softened |
3 oz
|
| Ube Halaya (Ube Jam) |
1/4 cup
|
| Sweetened Condensed Milk (Or Powdered Sugar to Taste) |
1 1/2 tbsp
|
| Vanilla Extract |
1/2 tsp
|
| Kosher Salt to Taste | |
| Ube Halaya (From The Jar) |
2 tsp
|
| Superfine Sugar (or Regular Granulated) |
2-3 tsp
|
| Toasted Coconut Flakes (optional) |
Directions
- HEAT oven to 425°F. LINE a small tray with parchment and SPREAD 2 tbsp of ube halaya in a thin, even sheet. ROAST 6–8 minutes until the edges DARKEN and SMELL toasty. COOL completely; it will FIRM as it cools. CHOP finely.
- COOK and PREP eggs by HALVING eggs and SETTING whites aside.
- In a bowl, MASH yolks with cream cheese until smooth. MIX in ¼ cup ube halaya, condensed milk, vanilla, and salt. FOLD in the chopped caramelized ube bits for those Basque-style toasty notes. ADJUST sweetness to taste for final filling.
- PIPE or SPOON the ube cheesecake filling into whites with a slight dome.
- To create the brûlée, SPRINKLE a light veil of sugar directly over the filling (AVOID the egg white). USING a kitchen torch, SWEEP quickly to MELT and LIGHTLY CARAMELIZE the sugar. DON’T LINGER; brief passes KEEP the egg white cool.
- For garnish, ADD a tiny pinch of toasted coconut if desired.
Insider Tips
For easy make ahead preparation, fill eggs up to 4 hours ahead and brûlée just before serving to achieve a glassy crackle.