Creme Caramel

Ingredients for 16

• For the Caramel: 3/4 cup granulated sugar

• 8 eggs

• 1 can (14 oz./397 g) condensed milk

• 1 can (12 fl. oz/ 354 ml) full cream evaporated milk

• 1 can (170g) all-purpose cream or half-cream

• 1 tsp vanilla/vanilla extract

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 180ºF / 82.2ºC

• Step 2

  Heat sugar in saucepan until caramel is formed (must be dark brown) but not burnt. Tip: Turn off heat when it starts to boil to avoid burning. Pour caramel into the mason jars and let cool.

• Step 3

  Split yolks from white for 6 eggs and keep the other 2 intact. Keep the whites for another recipe. Meringue or Soufflé?

• Step 4

  In a mixing bowl, combine yolks from 6 eggs with the remaining 2 whole eggs. Add in condensed and evaporated milk. Mix lightly. Add in the cream and vanilla and continue mixing until you get a homogenized mixture. Do not beat though as you do not want air bubbles in your flan later.

• Step 5

  Pour mixture into another bowl through the strainer to take out any milk solids and unblended whites as well as bubbles.

• Step 6

  Pour the mixture into the mason jars but leave just enough room to close the lid allowing for little expansion. Tip: Do not close the jar too tightly to allow air to escape but not water to come in. I closed one too tight and the jar broke because of pressure.

• Step 7

  Place the jars into your water bath and cook for 2.5 hours. Tip: Use tongs to immerse/arrange the jars. 180F is too hot for your hands alone

• Step 8

  Take out the jars from the bath and let chill. You may wish to loosen the lid so it won’t be as tight when it cools down.

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• Step 0

  Take a knife and cut around the edges to loosen the flan. Flip the jar into a serving plate. Enjoy!

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