Sous Vide Flan
Simple sous vide mexican flan
Nutrition
Estimates per serving (recipe yields 6).
- Calories
- 448 kcal
- total 2690 kcal
- Protein
- 13g
- total 78g
- Carbs
- 73g
- total 437g
- Fat
- 12g
- total 74g
Ingredients
- 12 oz evaporated milk
- 14 oz condensed milk
- 4 eggs
- 1 tbsp vanilla extract
- 1 cup sugar
- 3 tbsp water
Equipment
- Sous Vide
- blender
- pot
Instructions
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 179 F or 82C, and the cooking time to 1 hour.
Add the 12 oz evaporated milk , the 14 oz condensed milk , the 4 eggs , and the 1 tbsp vanilla extract 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 1 cup sugar 150 g and 3 tbsp water 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.
View Cooklang Source
---
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]
servings: 6
cuisine: mexican
difficulty: medium
rating: 4
nutrition-calories: 2690 kcal
nutrition-protein: 78g
nutrition-carbs: 437g
nutrition-fat: 74g
---
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.