The normal range is from 135°f to 145°f (57.2°c to 62.8°c).
Sous Vide Flan
Pork tenderloin, generally expensive, sometimes intimidating, and always easy to overcook using traditional methods.
Recipe Summary 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.Ingredients | Sous Vide Pork Tenderloin Temp
¾ cup white sugar
8 4-ounce Mason® jars with lids and rings
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
3 eggs
1 tablespoon vanilla extract
Directions
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.
You can replace the vanilla extract with 1 scraped vanilla bean.
Info | Sous Vide Pork Tenderloin Temp
prep:
10 mins
cook:
1 hr 5 mins
additional:
20 mins
total:
1 hr 35 mins
Servings:
8
Yield:
8 jars
TAG : Sous Vide Flan
Dessert Recipes, Custards and Pudding Recipes, Flan Recipes,
