Caramel flan (Cuban style)

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Cuban Engineer

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The best caramel flan yo will have ever I like a firm consistency that is why a set 8hrs bath, if you prefer a soft consistency you can set the bath for less time, -I recommend a minimum of 3hrs
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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

  • Step 1

    Set your Anova Sous Vide Precision Cooker to 85ºC / 185.0ºF

  • Step 2

    Add three whole eggs and two eggs yolks ony -if the eggs are small, you can use three eggs yolks

  • Step 3

    Add all the ingredients to the blender to mix well everything

  • 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

  • Step 5

    Unce the caramel already cooled down, add the blended preparations

  • Step 6

    Cover container with a lid

  • Step 7

    Proceed with vacuum seal -I used a reusable food grade and sous vide safe plastic bags

  • Step 8

    When the water reaches 185° F sumerge the container previously vacuum and sealed

  • 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

  • Step 10

    Enjoy it Thanks for your time to look my recipe

    • Finishing Steps

    • Step 0

      Perfect to maridaje with your favorite ice cream

Latest Comments

185 F / 85 C Recipe Temp
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