Flan

This recepie for Flan was adapted from a recipe for flan published by the now closed Latin American Cafe in White Plains that was done in a traditional bain marie.

Author

Teddy Lee

Prep Time: 00:20

Recipe Time: 01:00

Temperature : 179F / 81.7C

Ingredients

• 5 eggs
• 1 can Sweetened Condensed Milk
• 1 can Evaporated Milk
• 1 teaspoon vanilla extract
• 2 tablespoon sugar
• 6-8 tablespoons sugar for caramel
• Dash of salt

Directions

1. Mix together all ingredients (reserving 6-8 tablespoons sugar for caramel) thouroughly making sure all eggs are thouroughly beaten and all sugar is completely dissolved.
2. Strain mixture.
3. Heat remaining sugar on low-med heat on stovetop until it bubbles. Portion out caramel hot into 6 straight walled mason jars ensuring full coverage of jar bottoms.
4. Dispense mixed ingredients into mason jars using a scale, ~150g each. Add lids to mason jars, tighten to 2 finger tightness (tightest where jar can be opened with only 2 fingers)
5. Cook Sous Vide at 179C for 1 hour minimum. Remove using canning jar grabber. If using larger jars that float, ensure water line is above the custard line .

Finishing Steps

1. Chill for at least an hour in the fridge. Serve either in jar or run knife along edge of jar and flip out onto a plate