Sous Vide Flan Recipes
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
More about "sous vide flan recipes"
SOUS VIDE FLANK STEAK | UMAMI
From umami.site
3.7/5 (190)Total Time 6 hrs 15 minsCategory DinnerCalories 215 per serving
- Mix the salt, pepper, smoked paprika, garlic and chili powders together. Rub the spices onto the steak.
- When it’s finished cooking take the steak out and grill it on a medium-high grill for 2 to 3 minutes a side to develop a nice crust on the outside.
THE BEST FLAN IN THE WORLD (SOUS VIDE) | VITOR BITES
From vitorbites.com
Cuisine Brazilian CuisineTotal Time 5 hrsCategory DessertCalories 243 per serving
- Place a sous vide cooker/thermocirculator inside a large heat-proof container filled with water. I used a ~3,1 gallons/12L pan, I don't have the fancy plastic box.
SOUS VIDE COCONUT FLAN - SOUS VIDE RECIPES
From recipes.anovaculinary.com
3.6/5 (129)Total Time 2 hrs
SOUS VIDE FLANK STEAK - STEAK PERFECTION! - THE SPICY APRON
From thespicyapron.com
4.5/5 (25)Total Time 1 hr 40 minsCategory BeefCalories 308 per serving
- Score flank steak 1/4 inch deep across the grain on both sides. Season with salt and pepper on both sides.
- Vacuum seal steak or seal in a plastic zip top bag using the water displacement method to remove all of the air from the bag with the steak.
- Fill a large pot or water container will water and insert sous vide circulator. Set temperature to 131 degrees for medium rare. (Can set to a higher or lower temperature, depending on personal preference.
- Submerge vacuum sealed steak in sous vide water, ensuring entire steak is covered with water. Set time to 90 minutes.
LECHE FLAN CUSTARD DESSERT IN SOUS VIDE - ASIAN IN AMERICA
From asianinamericamag.com
Reviews 7Category Dessert, Merienda, SnackCuisine American, Asian, FilipinoTotal Time 2 hrs 10 mins
- Prepare water bath and set your immersion circulator to 180F (we used Nomiku for this recipe).
- Heat sugar in a saucepan over medium heat until liquified completely to a dark caramel brown. This will take about 5 to 6 minutes. Immediately pour equal portions into each mason jar. *Note: Caramel hardens quickly. It is important to pour the syrup into jars while still in liquid form.
- In a medium-sized bowl, combine and stir yolks, milk and vanilla extract evenly with a wooden spoon. Avoid beating or whisking. Once blended, strain the liquid with a cheesecloth to get the silkiest texture possible.Pour equal amounts of the custard into each mason jar. Leave just enough room for to lid to close tightly.
- Place the closed mason jars filled with custard inside the water bath for 2 hours.After removing with a pair of tongs, leave the jars untouched to cool slowly to room temperature before refrigerating. Once chilled, the flan is ready to serve.
SOUS VIDE FLANK STEAK - TWO KOOKS IN THE KITCHEN
From twokooksinthekitchen.com
4.6/5 (98)Total Time 2 hrs 10 minsCategory Main CourseCalories 332 per serving
- HEAT THE WATER IN SOUS VIDE MACHINE: For this recipe, I used a Sous Vide Supreme machine. Fill the sous vide machine/vessel about 3/4 full with water. Set the temperature to 132F for medium rare (or according to your machine guidelines). The water will take about 15 minutes to reach the correct temperature (or less if you start with warm water).
- MAKE MARINADE/GLAZE: Put all marinade/glaze ingredients in a small saucepan. Stir to combine. Pour half the marinade into a seal-able ziploc bag. Leave the other half in the saucepan to make the glaze.
- MARINATE FLANK STEAK: Sprinkle the flank steak with salt and pepper. Poke it all over with a small sharp knife to let the marinade seep in. Place in bag with marinade. Seal bag and massage bag to spread marinade all over meat. Let meat marinate for 4 -6 hours (or up to 24 hours) if you have time.
- VACUUM SEAL MEAT: Cut flank steak in half if too large for one vacuum seal bag. (Alternatively, use one large ziploc bag and use water displacement method to submerge in sous vide). Fold over a flap on 1 (or 2) vacuum seal bags. Remove flank steak from marinade and pat lightly with paper towel to remove excess moisture. Place in vacuum seal bag. Unfold flap and seal bag(s) with vacuum sealer.
SOUS VIDE CRèME CARAMEL - PUDGE FACTOR
From pudgefactor.com
4.8/5 (39)Total Time 2 hrs 25 minsCategory DessertCalories 322 per serving
- Add egg yolks and eggs to 4-cup mixing cup. Lightly whisk in 2/3 cup of sugar and vanilla extract. Heat half and half and milk in microwave for 2 minutes, or until hot. Whisk in about 1/4 cup of hot liquid to egg mixture to temper the eggs. Lightly whisk in remaining half and half and milk, making sure to minimize the creation of air bubbles. Allow to sit for at least 30 minutes.
- Add 3/4 cup sugar and 3 tablespoons water to a small saucepan. Heat over medium heat without stirring until sugar melts and liquid is clear, about 5 minutes. Cover pan with tight fitting lid; increase heat to medium high and cook syrup without stirring until syrup is colored, about 6 minutes. Watch closely because this step occurs pretty quickly.Carefully divide syrup among six prepared jars, swirling jars to evenly distribute syrup. Allow to cool for 15 minutes.
SOUS VIDE MOJITO FLAN WITH DARK RUM ... - SOUS VIDE RECIPES
From recipes.anovaculinary.com
4.1/5 (14)Total Time 1 hr 30 mins
HOW TO SOUS VIDE FLANK STEAK – RECETTE MAGAZINE
SOUS VIDE FLAN | "WITH A SOUS VIDE, YOU CAN COOK FLAN IN ...
From pinterest.com
SOUS VIDE FLAN - SOOPERCOOKING.COM
From soopercooking.com
SOUS VIDE FLAN RECIPE | THE EXCHANGE BOOK
From exchangebook.net
SOUS VIDE COCONUT FLAN | RECIPE | SOUS VIDE DESSERT ...
From pinterest.com
SOUS VIDE FLAN | FLAN RECIPE, SOUS VIDE DESSERT, SOUS VIDE ...
From pinterest.ca
HOW TO SOUS VIDE FLAN – RECETTE MAGAZINE
From blog.suvie.com
SOUS VIDE FLAN - TRADITIONAL CUBAN FLAN RECIPE BY ABUELA ...
From youtube.com
FLAN (CRèME CARAMEL) | CHEFSTEPS
From chefsteps.com
BRAVETART'S ULTIMATE GUIDE TO SOUS VIDE DESSERTS
From seriouseats.com
HAZELNUT FLAN - SOUS VIDE COOKING | SOUS-VIDE MAGAZINE
From sousvidemagazine.com
SOUS VIDE FLAN - TFRECIPES.COM
From tfrecipes.com
SOUS VIDE FLAN - FLAN RECIPES
From worldrecipes.org
SOUS VIDE COCONUT FLAN - YOUTUBE
From youtube.com
SOUS VIDE FLAN BY REGISTEREDNERD | WORLD CUISINE RECIPES
From topcuisinerecipes.blogspot.com
CUBAN DESSERTS RECIPES : SOUS VIDE FLAN - TRADITIONAL ...
From foodstufftoday.com
SOUS VIDE FLAN RECIPE - ALL RECIPES
From recipesfresher.com
SOUS VIDE DESSERTS | RECIPES | SOUS-VIDE MAGAZINE
From sousvidemagazine.com
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
Related Search