In a saucepan, combine evaporated milk, condensed milk, fresh milk, sugar, and ube halaya.

Stir continuously over medium heat until smooth and well-blended. You’ll notice the color turn into a deep, vibrant purple. The aroma of ube halaya will start to fill your kitchen.

In a small bowl, dissolve the cornstarch in a little cold milk. Slowly add this to the saucepan, stirring constantly to avoid lumps.

Cook for 5–7 minutes until the mixture thickens to a pudding-like consistency.

Turn off the heat and stir in vanilla extract.

Tip: Don’t rush this step. Stirring continuously prevents the pudding from burning or sticking at the bottom.

Spoon the thickened mixture into oval molds—this shape is part of what makes Corazon’s version stand out.

If you don’t have oval molds, ramekins or small dessert glasses work just as well.

Let it cool to room temperature, then refrigerate for at least 4 hours or until firm.

Tip: If you want a professional presentation, lightly grease your molds with a bit of butter so the pudding releases easily.

In a chilled mixing bowl, whip the all-purpose cream until light and airy. You don’t need it to be stiff like whipped cream frosting—just fluffy enough to spread.

Once the pudding base has set, carefully spread a thin layer of whipped cream over each piece.

Sprinkle a generous layer of ube cake crumbs (or substitute crumbs) on top. The texture contrast is what makes every bite so enjoyable.

Chill again for at least 30 minutes before serving to let the flavors settle.

Remove from the fridge, garnish with extra ube halaya or grated cheese if you like, and serve chilled. Each spoonful will give you that creamy pudding base, smooth cream layer, and crumbly topping—it’s a complete experience.