Leche Flan Custard Dessert in Sous Vide
My son, Tim Quirino best described this, “Leche Flan is a common dessert for family gatherings in the Philippines. It varies from being a really eggy custard to something resembling creamy vanilla tasting jello. This time around I decided to sous vide small(er) portions in mason jars to see whether the consistency ended up to my liking. The verdict? It came out pretty "flantastic". The photos reveal a really smooth “flandscape”. This thing is decadent. It cooks for 2 hours at 180F.” This recipe was cooked by my son, Tim Quirino via sous vide inspired by Marvin Gapultos of BurntLumpia.com. Makes four mason jars (4 oz. each).
Servings: 2 people
- 3/4 cup granulated sugar for caramel topping
- 12 whole egg yolks from large eggs
- 1 can (14 oz./397 g.) sweetened condensed milk
- 1 can (12 fl. oz/354 ml) evaporated milk 12 fl. oz/ 354 ml evaporated milk
- 1 teaspoon pure vanilla extract
To make caramel syrup:
Heat sugar in a saucepan over medium heat until liquified completely to a dark caramel brown. This will take about 5 to 6 minutes. Immediately pour equal portions into each mason jar. *Note: Caramel hardens quickly. It is important to pour the syrup into jars while still in liquid form.
To make the custard:
In a medium-sized bowl, combine and stir yolks, milk and vanilla extract evenly with a wooden spoon. Avoid beating or whisking. Once blended, strain the liquid with a cheesecloth to get the silkiest texture possible.Pour equal amounts of the custard into each mason jar. Leave just enough room for to lid to close tightly.
To cook in sous vide:
Place the closed mason jars filled with custard inside the water bath for 2 hours.After removing with a pair of tongs, leave the jars untouched to cool slowly to room temperature before refrigerating. Once chilled, the flan is ready to serve.
Serving: 1g | Calories: 318kcal | Carbohydrates: 76g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 65mg | Sodium: 5mg | Sugar: 75g | Vitamin A: 87IU | Calcium: 8mg | Iron: 1mg