Double-caramel flan from Serious Eats

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Notes about this recipe

  • Eat Your Books

    Chill at least 2 hours.

  • etaterti on April 01, 2020

    This also works as individual portions, sous vide in glass jars. Blowtorch the top of the cream before sealing to get rid of the surface bubbles. Bath temp at 82c / 180F yields a slightly runny, more curd-like flan, going up a bit is more solid flan in texture. I tend to like it better with a slightly dark caramel, so 180c-185c (355-365F) at step 2, but obviously ymmv.

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