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    Flan (Crème Caramel) - Sous Vide Recipe - ChefSteps

    Uploaded by

    Dániel Kovács
    This document provides a recipe for flan (crème caramel) made using a sous vide method. It includes a list of ingredients and equipment needed. The instructions are to make a dark caramel to coat jars, combine eggs, sugar, and salt, heat milk and cream and add to egg mixture, strain and rest the mixture, pour into jars leaving space at the top, seal the jars fingertip tight, cook in a water bath for 1 hour, check if custard is set, cool in an ice bath, and serve by inverting the molds onto plates. The sous vide method allows the flan to cook gently in the water bath for 1 hour to set the custard evenly.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Flan (Crème Caramel) - Sous Vide Recipe - ChefSteps

    Uploaded by

    Dániel Kovács
    726 views2 pages
    This document provides a recipe for flan (crème caramel) made using a sous vide method. It includes a list of ingredients and equipment needed. The instructions are to make a dark caramel to coat jars, combine eggs, sugar, and salt, heat milk and cream and add to egg mixture, strain and rest the mixture, pour into jars leaving space at the top, seal the jars fingertip tight, cook in a water bath for 1 hour, check if custard is set, cool in an ice bath, and serve by inverting the molds onto plates. The sous vide method allows the flan to cook gently in the water bath for 1 hour to set the custard evenly.

    Original Description:

    Flan recepe

    Original Title

    Flan (Crème Caramel) _ Sous Vide Recipe _ ChefSteps

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    © © All Rights Reserved

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    This document provides a recipe for flan (crème caramel) made using a sous vide method. It includes a list of ingredients and equipment needed. The instructions are to make a dark caramel to coat jars, combine eggs, sugar, and salt, heat milk and cream and add to egg mixture, strain and rest the mixture, pour into jars leaving space at the top, seal the jars fingertip tight, cook in a water bath for 1 hour, check if custard is set, cool in an ice bath, and serve by inverting the molds onto plates. The sous vide method allows the flan to cook gently in the water bath for 1 hour to set the custard evenly.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    726 views2 pages

    Flan (Crème Caramel) - Sous Vide Recipe - ChefSteps

    Uploaded by

    Dániel Kovács
    This document provides a recipe for flan (crème caramel) made using a sous vide method. It includes a list of ingredients and equipment needed. The instructions are to make a dark caramel to coat jars, combine eggs, sugar, and salt, heat milk and cream and add to egg mixture, strain and rest the mixture, pour into jars leaving space at the top, seal the jars fingertip tight, cook in a water bath for 1 hour, check if custard is set, cool in an ice bath, and serve by inverting the molds onto plates. The sous vide method allows the flan to cook gently in the water bath for 1 hour to set the custard evenly.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Flan (Crème Caramel)

    Ingredients Equipment Timing


    2.4 kg Sugar, granulated, divided Sous vide setup  1–3 hr
    200 g Water Candy thermometer (optional)
    1 kg Egg, whole, about 20 eggs Wide-mouth canning jars 
    16 g Salt Whisk 
    Yield
    500 g Egg yolk, about 28 yolks 9 servings (200 g each) x4
    3 kg Milk, whole
    2 kg Heavy cream

    1 Heat Joule to194 °F / 90 °C


    ChefSteps cooks sous vide with Joule, the sous vide tool created by our in-house
    team of chefs, designers, and engineers. Compact and gorgeous, Joule is a WiFi-
    connected device you control easily with your smartphone. Learn more about Joule
    and sous vide, and you’ll be whipping up amazing feasts like this in no time.

    2 Make caramel
    1.4 kg Sugar, granulated
    In a pot on the stove, slowly heat sugar and water until a dark caramel forms. (Got a
    200 g Water
    candy thermometer? This should happen at about 320 °F / 160 °C).
    Quickly divide caramel between jars. There should be about a centimeter of liquid in
    each one.

    NOTE: If judging by color, remove caramel from the heat when it reaches a warm,
    light-brown hue. The sugar will continue to deepen in color, and it will take on a bitter
    avor if you wait too long.

    3 Combine eggs, sugar, and salt


    1 kg Egg, whole, about 20 eggs
    Using a whisk, combine ingredients in a bowl until smooth.
    1 kg Sugar, granulated
    16 g Salt
    500 g Egg yolk, about 28 yolks

    4 Heat milk and cream; add to egg mixture


    3 kg Milk, whole
    Heat milk and cream until lightly simmering (about 176 °F / 80 °C if you’re using a
    2 kg Heavy cream
    thermometer).
    Slowly pour milk and cream into the egg mixture, whisking constantly. Introducing
    the cream slowly—tempering, in culinary speak—allows us to combine ingredients
    without causing the eggs to curdle. You can increase the pour rate gradually as you
    go.
    5 Strain; rest
    Strain the mixture, then allow to rest for 20 to 30 minutes so that bubbles have time
    to rise to the top and dissipate.
    Skim away any remaining bubbles.

    6 Cast
    Pouring low, slow, and steady, ll your molds with mixture, leaving about a quarter-
    inch of space at the top of each mold.

    7 Close jars until “ ngertip tight”


    Place the lid on the jar. Twist the lid until “ ngertip tight,” meaning just barely closed
    and still possible to open with your ngertips.
    To close the jars ngertip tight, place the lid on top of the jar, then twist the band to
    tighten using just your ngertips. When you begin to feel resistance, twist once in
    the opposite direction, then once more in the original direction to tighten.

    Closing the jars until ngertip tight means that air will be able to escape from the jars
    when you submerge them in water. If you close them too tightly, the trapped air will
    press against the glass and could crack or break your jars.

    8 Cook
    Place molds in your water and cook until the custard sets, about one hour.

    9 Check
    To check if custard is done, gently shake the jar—you want your an to jiggle but not
    ow. (Some chefs prefer to insert a toothpick or small knife into the an. If the
    toothpick is clean when removed, the custard is set all the way through.) Don’t worry
    about this too much— an is served cold, so the texture will rm up more during the
    cooling process.

    10 Cool
    Place custards in an ice-water bath and chill.

    11 Serve
    To remove an from the mold, gently scrape a small knife around the outside of the
    custard, and tap the mold upside down on a plate to dislodge.
    Serve with fresh fruit and mint.

    Yeah, I’m gonna need some more sweet sous vide treats.
    We’ve got you covered.

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