Fantastic Flan

This classic Spanish dessert is normally a tedious mess, but with Anova, it’s downright convenient (not to mention delicious)

Author

Josh Maday

Prep Time: 00:30

Recipe Time: 01:00

Temperature : 179F / 81.7C

Ingredients

• 1 - 12oz can evaporated milk
• 1 - 14oz can sweetened condensed milk
• 3 eggs
• 1 tbsp vanilla extract
• 3/4 c white sugar

Directions

1. In a nonstick pan, heat the sugar over medium heat until it’s completely liquified and caramelized. Stir occasionally with a wooden spoon or heat-proof spatula (Pro tip: for the dishes, wait for the pan to cool, then just rinse it continuously with hot water, the remaining sugar will all dissolve away in a few minutes)
2. Pour the caramelized sugar into eight 4oz jars, just enough to cover the bottoms.
3. Pour both milks and vanilla into a mixing bowl. Add the eggs through a medium-mesh sieve using a rubber spatula. Mix to combine.
4. Drop the jars into the pre-heated bath

Finishing Steps

1. To plate, run a knife or small rubber spatula around the edge of the jar. Invert a plate over the jar to help flip, then gently shake the jar side to side until it releases.
2. Optional: refrigerate for two hours. Or serve it warm. Your choice.