Creme Caramel

Sous Vide Leche Flan - Filipino Style Creme Caramel

Author

Jeremy Montejo

Prep Time: 00:30

Recipe Time: 02:30

Temperature : 180F / 82.2C

Ingredients

• 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

1. Set your Anova Sous Vide Precision Cooker to 180ºF / 82.2ºC
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.
3. Split yolks from white for 6 eggs and keep the other 2 intact. Keep the whites for another recipe. Meringue or Soufflé?
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.
5. Pour mixture into another bowl through the strainer to take out any milk solids and unblended whites as well as bubbles.
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.
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
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.

__placeholder__

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