Sous Vide Flan

🥘 Ingredients

• evaporated milk 12 oz
• condensed milk 14 oz
• eggs 4
• vanilla extract 1 tbsp
• sugar 1 cup
• water 3 tbsp

1. 1

   Set up the Sous Vide . Fill a deep container or pot with water, insert the precision cooker and secure it to the wall of the container.
2. 2

   Set the temperature to 179F or 82C, and the cooking time to 1 hour.
3. 3

   Add the evaporated milk , the condensed milk , the eggs , and the vanilla extract to the blender .
4. 4

   Blend the ingredients on high. And set aside.
5. 5

   For the amber caramel, Use a double bottom pot and add the sugar and the water.
6. 6

   Cook the sugar mixture on the stovetop at medium heat without stirring.
7. 7

   Allow the sugar 150g and water to melt until acquiring an amber color.
8. 8

   Remove the pot from the heat and temper using circular motions.
9. 9

   Put 1.5 in amount in bottom of small mason jars. Let harden.
10. 10

    Pour blended mixture on top. Cook for 1 hour .
11. 11

    Refrigerate the flan for 24 hour before serving. Flan requires refrigeration, and flan remains fresh for 3-5 days inside the fridge.