Creating Ube Leche Flan can be straightforward by following these detailed steps:

1. Prep the Caramel: In a saucepan, melt the granulated sugar over low heat until it turns golden brown. Quickly pour it into a round mold, swirling it to coat the bottom evenly. Allow it to harden while you prepare the flan mixture.

2. Mix the Flan Ingredients: In a mixing bowl, combine the ube halaya, sweetened condensed milk, evaporated milk, eggs, vanilla extract, and a pinch of salt. Blend until smooth and evenly mixed.

3. Strain the Mixture: For an ultra-smooth flan, pour the mixture through a fine-mesh strainer into a separate bowl, discarding any lumps.

4. Prepare for Steaming: Fill a deep pot with water, about 1-2 inches deep. Place a steaming rack or trivet inside the pot and bring the water to a simmer.

5. Pour the Mixture into the Mold: Carefully pour the ube mixture into the caramel-coated mold.

6. Steam the Flan: Cover the mold with aluminum foil to prevent water from dripping into the mixture. Place it on the steaming rack in the pot. Cover the pot with a lid and steam for about 45-50 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool the Flan: Once cooked, remove the mold from the pot and allow it to cool at room temperature. Then, refrigerate for at least 2-3 hours, or overnight for the best texture and flavor.

8. Unmold and Serve: To serve, run a knife around the edges of the flan to loosen it. Invert the mold onto a serving plate, allowing the caramel sauce to drizzle over the flan.