Caramel flan (Cuban style)
Cuban Engineer
Shop Sous Vide Cookers
Precision® Cookers
Edge-to-edge perfection. No skill required.
Ingredients for 6
Condensed milk /1 can
Evaporated milk /1 can
Fresh eggs 5-6
Vanilla extract
A shoot of coffee
Pinch of salt
Brown sugar
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 85ºC / 185.0ºF
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Step 2
Add three whole eggs and two eggs yolks ony -if the eggs are small, you can use three eggs yolks
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Step 3
Add all the ingredients to the blender to mix well everything
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Step 4
Add three spoons of any sugar cane you have. I used granulated brown sugar to a metallic recipient. Set the recipient on the stove and heat it up until the sugar melt; unce the sugar is melted carefully try to cover all the interior walls of the recipient -like shows in the picture- then allow to cool down completely -you must be careful with this step because if you don’t pay attention, the caramel can burn
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Step 5
Unce the caramel already cooled down, add the blended preparations
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Step 6
Cover container with a lid
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Step 7
Proceed with vacuum seal -I used a reusable food grade and sous vide safe plastic bags
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Step 8
When the water reaches 185° F sumerge the container previously vacuum and sealed
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Step 9
After the bath is done, take it out and let cool down to room temperature Then flip over a plate and put it inside the fridge
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Step 10
Enjoy it Thanks for your time to look my recipe
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Finishing Steps
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Step 0
Perfect to maridaje with your favorite ice cream