After hundreds of cook with pork tenderloin i have mastered the art of cooking the perfect tenderloin sous vide.
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,
