Caramel flan (Cuban style)

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

Author

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Cuban Engineer

Prep Time: 00:15

Recipe Time: 07:59

Temperature : 185F / 85C

Ingredients

• Condensed milk /1 can
• Evaporated milk /1 can
• Fresh eggs 5-6
• Vanilla extract
• A shoot of coffee
• Pinch of salt
• Brown sugar

Directions

1. Set your Anova Sous Vide Precision Cooker to 85ºC / 185.0ºF
2. Add three whole eggs and two eggs yolks ony -if the eggs are small, you can use three eggs yolks
3. Add all the ingredients to the blender to mix well everything
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
5. Unce the caramel already cooled down, add the blended preparations
6. Cover container with a lid
7. Proceed with vacuum seal -I used a reusable food grade and sous vide safe plastic bags
8. When the water reaches 185° F sumerge the container previously vacuum and sealed
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
10. Enjoy it Thanks for your time to look my recipe

Finishing Steps

1. Perfect to maridaje with your favorite ice cream