Ube Basque Cheesecake Deviled Eggs

Directions

1. 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.

2. Cook and prep eggs by halving eggs and setting whites aside.

3. 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.

4. Pipe or spoon the ube cheesecake filling into whites with a slight dome.

5. 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.

6. For garnish, add a tiny pinch of toasted coconut if desired.

Ingredients

• 6 large eggs, hard-cooked and peeled
• 3 oz cream cheese, softened
• ¼ cup ube halaya (ube jam)
• 1½ tbsp sweetened condensed milk (or powdered sugar to taste)
• ½ tsp vanilla extract
• kosher salt to taste
• 2 tbsp ube halaya (from the jar)
• 2–3 tsp superfine sugar (or regular granulated)
• toasted coconut flakes (optional)