Best 2 Sous Vide Flan Recipes
Flan is a classic dessert with a rich, creamy custard base and a sweet, caramelized top. Traditionally made in a water bath in the oven, sous vide flan takes this classic dessert to a whole new level of flavor and texture. By cooking the flan in a sealed bag in a temperature-controlled water bath, sous vide flan achieves an incredibly smooth and velvety texture, with a deep, rich flavor that is simply unmatched. Whether you're a seasoned sous vide enthusiast or a home cook looking to try something new, this guide will provide you with everything you need to know to make the best sous vide flan.
Check out the recipes below so you can choose the best recipe for yourself!
SOUS VIDE FLAN
With a sous vide, you can cook flan in individual jars for a simple, custardy dessert that's perfect for company and so easy to clean up.
Provided by registerednerd
Categories Desserts Custards and Pudding Recipes Flan Recipes
Time 1h35m
Yield 8
Number Of Ingredients 6
Steps:
- Place a sous vide cooker inside a large heat-proof container filled with water. Preheat the water bath to 179 degrees F (82 degrees C).
- Melt sugar in a small saucepan over medium heat until browned, about 5 minutes. Pour hot melted sugar into eight 4 ounce Mason jars, enough to cover the bottom of each.
- Mix sweetened condensed milk, evaporated milk, eggs, and vanilla extract together in a separate bowl. Add to the jars; seal.
- Place jars in the water bath and set timer for 1 hour.
- Remove jars from the water bath. Let flan cool until safe to handle, about 20 minutes.
- Unseal jars and run a small rubber spatula around the sides of the flan. Top each flan with a plate;invert and gently shake to release.
Nutrition Facts : Calories 324.7 calories, Carbohydrate 50.5 g, Cholesterol 100.1 mg, Fat 9.7 g, Protein 9.5 g, SaturatedFat 5.4 g, Sodium 138.7 mg, Sugar 50.5 g
SOUS VIDE FLANK STEAK
Sous vide is a cooking method that uses circulating, temperature-controlled water around food enclosed in a leak-proof plastic bag. Over time, the food reaches the same temperature as the water, but since it doesn't come in contact with direct heat, it doesn't dry out, and it's much harder to overcook. This recipe gives instructions for cooking a flank steak with a sous vide circulator, with a quick sear after the water bath. Because the temperature is controlled, you can complete other tasks in the 90 minute cook time.
Provided by Bibi
Time 1h51m
Yield 4
Number Of Ingredients 8
Steps:
- Fill the water bath container, position circulator, and preheat to 130 degrees F (54 degrees C) according to manufacturer recommendations.
- Combine onion, rosemary, garlic, olive oil, balsamic vinegar, and Worcestershire sauce in a blender or small food processor; pulse ingredients until smooth.
- Pat flank steak pieces dry with paper towels and season with salt and pepper. Spread onion mixture on both sides of the flank steaks. Place each seasoned flank steak in a 2-quart zip-top freezer bag, squeeze out all the air, and seal the bags.
- When the bath has reached 130 degrees, place bags in the water bath. Secure bags to the side of the bath, so they will not overlap each other or come in contact with the circulator. Alternatively, use a rack in the bottom of the bath to hold the sealed bags. Bags should be in the circulating 130 degree F (54 degrees C) bath for 1 hour and 30 minutes.
- About 5 minutes prior to the end of the cook time, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- When the cook time is complete, remove flank steak from the bags and place on a broiler pan.
- Broil in the preheated oven until they reach the desired browning, about 3 minutes per side. Remove from oven and tent with aluminum foil for 5 to 10 minutes. The broiler and the foil tent will allow the internal temperature to rise to 145 degrees F (63 degrees C), or medium doneness, when tested with an instant read thermometer.
- Slice steak across the grain of the meat into thin slices for serving. Season with additional Worcestershire sauce, if desired.
Nutrition Facts : Calories 151.5 calories, Carbohydrate 4.8 g, Cholesterol 25.2 mg, Fat 8.1 g, Fiber 0.5 g, Protein 14.2 g, SaturatedFat 2.4 g, Sodium 70.6 mg, Sugar 1.9 g
Tips:
- Choose the right ingredients: Use fresh, high-quality ingredients for the best flavor.
- Measure your ingredients accurately: This is especially important for sous vide cooking, as the precise temperature control requires exact measurements.
- Use a good quality sous vide machine: This will ensure that the water temperature is maintained accurately and consistently.
- Vacuum seal your ingredients properly: This will prevent water from seeping into the food and diluting the flavors.
- Cook the food to the correct temperature: Use a food thermometer to ensure that the food has reached the desired internal temperature.
- Chill the food quickly: After cooking, place the food in an ice bath to stop the cooking process and prevent overcooking.
- Serve the food immediately or store it for later: Sous vide-cooked food can be served immediately or stored in the refrigerator for up to 3 days.
Conclusion:
Sous vide cooking is a great way to achieve perfectly cooked, flavorful dishes. With a little practice, you can master this cooking technique and create delicious meals that will impress your family and friends. Remember to choose the right ingredients, measure them accurately, use a good quality sous vide machine, vacuum seal your ingredients properly, cook the food to the correct temperature, chill the food quickly, and serve or store it properly. With these tips in mind, you'll be able to create delicious sous vide dishes that everyone will love.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
