Sous Vide Combi Oven Vacuum Sealers Accessories Recipes

Flan

Name: Flan
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Ingredients: 1 cup of Sugar; 0.33 cup of Water; 0.25 tsp of Lemon juice; 2 Tbsp of Corn syrup; 1.5 cups of Whole milk; 1.5 cups of Heavy cream; 3 of Large eggs, plus; 2 of Egg yolks; 0.67 cup of Sugar; 1.5 tsp of Vanilla extract; 0.5 of Lemon, zested; 0 of Pinch of salt

Louiie Victa

March 9, 2021

Who doesn’t love a creamy flan with caramel on top? After all, it’s deceptively easy to make, as long as you have the right tools.  The Anova Precision Oven’s steam feature makes gorgeous flans and custards without the need for a water bath. Just make sure to wrap it tightly. In this version, I used three six inch ovals, but feel free to make just one or portion the flan out into individual portions in ramekins. Those will all work, just make sure to wrap it tightly to prevent the steam from coming into contact with the custard.

Serves

Prep Time

00:30

Cook Time

00:45

5 (1)

Ingredients

1 cup

Sugar

⅓ cup

Water

¼ tsp

Lemon juice

2 Tbsp

Corn syrup

1.5 cups

Whole milk

1.5 cups

Heavy cream

Large eggs, plus

Egg yolks

⅔ cup

Sugar

1.5 tsp

Vanilla extract

Lemon, zested

Pinch of salt

Steps

1. Prepare caramel

In a medium saucepan, preferably a stainless steel one so you can see the caramel as it turns golden, combine sugar, water, corn syrup and lemon juice. Bring to a simmer without stirring over medium high heat. Use a spatula to wipe the sides of the pan clean to avoid crystallization. Continue to cook swirling the pan gently until large, slow bubbles appear. Caramel can go from golden to burnt really fast, so be attentive to the color. Also, be careful when handling caramel since it’s about 300 degrees and will burn you if it touches your skin.

2. Pour caramel into flan mold / ramekins

Pour caramel into ungreased ramekins or ovals. If you have a flan dish with a lid, feel free to use that too. Allow to cool and harden. The caramel can be refrigerated for up to 2 days, so feel free to do this step ahead of time if that is convenient for you.

3. Heat milk and cream

Heat milk and cream in a medium saucepan stirring occasionally until stem appears on the surface or an instant read thermometer reads 160F (about 6-8 minutes). Remove from heat.

4. Temper and combine eggs and milk

Whisk eggs, yolks, sugar and lemon zest in a large bowl until just combined. Now temper the milk mixture, vanilla and salt into the eggs by whisking a little bit at a time. By adding warm milk mixture incrementally, you avoid cooking the eggs on the spot. Try to avoid making it foamy.

5. Strain custard mixture

Strain mixture through fine meshed sieve into a large container with a pouring spout. Set aside.

6. Pour custard mixture into flan molds

Divide custard mixture among the ramekins or flan dishes. Cover tightly with plastic wrap.

7. Preheat Oven for steaming

Rack

Preheat the Oven at 212F 100% steam, sous vide mode.

Sous Vide Mode: On

Steam: 100%

Temp: 212°F

Heat: Rear

8. Individual / smaller flan timer

Rack

Steam in Oven for 45 minutes, or until a knife inserted halfway between the center and the edge comes out clean. If making a large flan, increase steam time to 1 - 1.5 hours.

Sous Vide Mode: On

Steam: 100%

Temp: 212°F

Heat: Rear

00:45 Timer

9. Cool flan

Transfer flan to wire racks and cool to room temperature. After it has cooled, you can store in the refrigerator for about 2 days. Just make sure to return the flan to room temperature before serving.

10. Unmold and serve.

To unmold, use a knife to release the flan by running it along the perimeter of the baking dish. Place a serving plate on top of the flan dish and invert quickly. If flan does not release right away, you can jiggle it to help it come loose. Serve immediately and enjoy.