Sous Vide Flan

Sous Vide Flan

Sous vide flan delivers a creamy flan cooked over a layer of caramelized sugar. They are cooked in mason jars to make individual portions. The flan (a.k.a. leche flan) is then served upside down, with the dark amber caramelized syrup flowing down its sides and its base.

I'd like to give a HUGE thanks to my mother-in-law, Bing, for sharing this recipe. The original recipe calls for baking the flan. I have relied on this recipe for many years but have since modified it for sous vide cooking that even my mother-in-law approves of. As expected, it takes longer to cook but it's so worth the wait as you are rewarded with the perfect flan - decadent, so creamy and silky.

Sous Vide Flan

Ingredients

Caramel Sauce

1 c. sugar
½ c. water

Flan

10 egg yolks
2 whole eggs
1 can condensed milk
1 pint half and half

Directions

Remove the lids of the mason jars.

For the caramel sauce, cook sugar and water in a heavy-bottomed pan over medium heat. Avoid stirring. When the sugar reaches a medium amber color, you can swirl the pan gently. Continue to cook just until the syrup starts to turn a dark amber color. The syrup will cook quickly at this point so be sure to get it off the heat at this stage. Pour into individual mason jars. This recipe will yield enough for 10 4-oz mason jars.

Prepare water bath to 180^oF.

Combine eggs, condensed milk, and half and half in a mixing bowl. Strain mixture. Let mixture stand in the refrigerator for 30 minutes to give time for bubbles to rise to the top and dissipate.

Pour mixture into the caramel-lined jars. Skim any remaining bubbles or flash them quickly with a torch. Seal jars, making sure they are fingertip tight. Click here to see ChefSteps' tip on how to do a fingertip tight seal.

Carefully place the jars into the sous vide water bath. Cook for two hours.

Remove jars from the sous vide bath and let rest at room temperature for 20 minutes or until cool enough to touch.

While waiting for the jars to cool, prepare an ice bath. Put jars in the ice bath to chill. Once the jars are cold, tighten lids if needed. Store in the fridge until ready to serve.

To serve:

Run a knife along the edge of the flan. Turn upside down on a serving plate, allowing the caramel syrup to flow down the sides of the flan.

Bon appétit!

This was originally posted on Steemit. I just made two batches again last weekend for a dinner for my sister who was visiting and was inspired to share the recipe on Whaleshares.