Ingredients
- •For caramel:
- •½ cup granulated sugar
- •2 tbsp water
- •For custard:
- •1 can (14 oz) sweetened condensed milk
- •1 can (12 oz) evaporated milk
- •½ cup heavy cream
- •4 large eggs
- •2 large egg yolks
- •1 tsp vanilla extract
- •¼ tsp ground cinnamon
- •Pinch of kosher salt
- •Fresh berries for garnish (optional)
Instructions
1
Make the caramel. Swirl sugar and water over medium-high heat until deep amber, 4–5 min.
2
Pour a thin layer into 6 half-pint mason jars. Work quickly before it hardens.
3
Whisk together condensed milk, evaporated milk, cream, eggs, yolks, vanilla, cinnamon, and salt.
4
Strain through a fine mesh strainer.
5
Pour into caramel-lined jars, filling to 3/4 full.
6
Seal finger-tight.
7
Preheat sous vide bath to 176°F (80°C). Cook 1 h 30 min until set but jiggly.
8
Cool to room temperature. Refrigerate at least 4 h (overnight is best).
9
To serve, run a knife around each jar and invert onto a plate. The caramel pools as sauce.
Notes
- •The caramel re-liquefies during cooking and becomes the sauce
- •Three milks make this richer than standard flan
- •Straining is essential for velvety texture
- •Overnight chill ensures clean unmolding
Nutrition information
Calories
360 cal
Protein
8g
Fat
18g
Carbs
42g
Tags
mexicanflantres lechesdessert