Sous Vide Flan
Simple sous vide mexican flan
Ingredients
- 12 oz evaporated milk
- 14 oz condensed milk
- eggs
- 1 tbsp vanilla extract
- 1 cup sugar
- 3 tbsp water
Cookware
- Sous Vide
- blender
- pot
Steps
Step 1
Set up the Sous Vide . Fill a deep container or pot with water, insert the precision cooker and secure it to the wall of the container.
Step 2
Set the temperature to 179F or 82C, and the cooking time to 1 hour.
Step 3
Add the 12 oz evaporated milk , the 14 oz condensed milk , the eggs , and the 1 tbsp vanilla extract to the blender .
Step 4
Blend the ingredients on high. And set aside.
Step 5
For the amber caramel, Use a double bottom pot and add the sugar and the water.
Step 6
Cook the sugar mixture on the stovetop at medium heat without stirring.
Step 7
Allow the 1 cup sugar 150g and 3 tbsp water to melt until acquiring an amber color.
Step 8
Remove the pot from the heat and temper using circular motions.
Step 9
Put 1.5 in amount in bottom of small mason jars. Let harden.
Step 10
Pour blended mixture on top. Cook for 1 hour .
Step 11
Refrigerate the flan for 24 hour before serving. Flan requires refrigeration, and flan remains fresh for 3-5 days inside the fridge.
Cooklang Recipe
>>title: Sous Vide Flan
>>description: Simple sous vide mexican flan
>>source: https://www.adrianasbestrecipes.com/best-mexican-flan-recipe-for-sous-vide/
>>tags: dessert,mexican, sous-vide
Set up the #Sous Vide{}. Fill a deep container or pot with water, insert the precision cooker and secure it to the wall of the container.
Set the temperature to 179F or 82C, and the cooking time to 1 hour.
Add the @evaporated milk{12%oz}, the @condensed milk{14%oz}, the @eggs{4}, and the @vanilla extract{1%tbsp} to the #blender.
Blend the ingredients on high. And set aside.
For the amber caramel, Use a double bottom #pot and add the sugar and the water.
Cook the sugar mixture on the stovetop at medium heat without stirring.
Allow the @sugar{1%cup} 150g and @water{3%tbsp} to melt until acquiring an amber color.
Remove the pot from the heat and temper using circular motions.
Put 1.5 in amount in bottom of small mason jars. Let harden.
Pour blended mixture on top. Cook for ~{1%hour}.
Refrigerate the flan for ~{24%hour} before serving. Flan requires refrigeration, and flan remains fresh for 3-5 days inside the fridge.