Flan (Leche Flan)
Silky Filipino-style leche flan cooked sous vide in mason jars.
Ingredients
| 3/4 cup | 180 ml | granulated sugar, to make caramel topping |
| 12 pieces | egg yolks, from large eggs | |
| 1 can (14 oz./397 g) | condensed milk | |
| 1 can (12 fl. oz/354 ml) | evaporated milk | |
| 1 teaspoon | 5 ml | pure vanilla extract |
| 4 pieces | mason glass jars, half a pint each |
Instructions
- Prepare water bath & set your immersion circulator to 180F (I use Nomiku).
- Heat sugar in a saucepan until liquified completely (dark caramel brown) and pour equal portions into mason jars. Set aside to cool.
- Combine and stir yolks, milk, vanilla extract evenly (avoid beating or whisking). Once blended, strain with cheesecloth (to get the silkiest possible mixture). Pour into each mason jar, try to leave just enough room for the lid to close tightly.
- Place closed mason jars in water bath* for 2 hours**. After removing, leave untouched to cool slowly to room temp before refrigerating. Once chilled, it's ready to serve.
- Don't forget that 180F is a little under boiling temp, which means it's very hot and could burn skin. Use tongs! ** You could probably wait 2.5 hours, it's sous vide cooking after all, but I decided not to risk it and was pleased with how silky it came out.
Ingredient tip: In some Philippine cookbooks, half a teaspoon of lime zest (or dayap) is used to flavor the Leche Flan. This will give the custard a faintly sweet citrus flavor. Feel free to use lime zest if that is the flavor preferred.
Disclosure: My son gave us a Nomiku sous vide as a gift. We were not compensated by the brand to review the product. But we will gladly recommend it as a good sous vide device. Shop For It: For blog readers' convenience this sous vide brand (Nomiku) or other brands preferred can be purchased on my Amazon affiliate page. Click here. The retail price is the same for buyers. I get a small commission from Amazon which helps with the blog upkeep and recipe ingredients. Here is the link to buy.