Comments on: Leche Flan Custard Dessert in Sous Vide https://thequirinokitchen.com/how-to-make-leche-flan-via-sous-vide/ Asian cooking, culture and stories of recipes Sat, 11 Jan 2025 08:36:16 +0000 hourly 1 By: Elizabeth Q https://thequirinokitchen.com/how-to-make-leche-flan-via-sous-vide/#comment-1710734 Sat, 11 Jan 2025 08:34:43 +0000 http://asianinamericamag.com/?p=5596#comment-1710734 In reply to Peter Gill.

Hi Peter,
Thanks for the kind words on this recipe for Leche Flan in Sous Vide. I am so happy you were able to make so much out of it. Enjoy!

]]> By: Peter Gill https://thequirinokitchen.com/how-to-make-leche-flan-via-sous-vide/#comment-1710714 Fri, 10 Jan 2025 19:43:49 +0000 http://asianinamericamag.com/?p=5596#comment-1710714 5 stars
Flantastic is the perfect word! I’ve eaten this dish in Puerto Rico, and prepared by a Cuban cook, and in multiple locations in the Philippines. I have to confess that this recipe, with the immersion bath is the pinnacle of perfection of a most incredible dish!

I made 24, 4 oz jars and got rave reviews from all of those I felt worthy of having a jar. This recipe produced the perfect custard and exact amount of caramel. The plate appeal is amazing and I was so very proud of what I had made.

Thank you guys for insight into this recipe. Tomorrow I’m making another 36 jars. Perfection is worth the effort and time!
Regards,
Peter

]]> By: Sous Vide Leche Flan | Dolce Vita https://thequirinokitchen.com/how-to-make-leche-flan-via-sous-vide/#comment-1679280 Sat, 18 Apr 2020 08:25:39 +0000 http://asianinamericamag.com/?p=5596#comment-1679280 […] half the mixture. I just ate the half that stood steady. It’s still worth a try! Thanks to asianinamericamag.com for the […]

]]> By: Elizabeth Q https://thequirinokitchen.com/how-to-make-leche-flan-via-sous-vide/#comment-1658252 Mon, 15 Jan 2018 21:14:44 +0000 http://asianinamericamag.com/?p=5596#comment-1658252 In reply to Oliver.

Thanks, Oliver. Let me know how your flan in sous vide turns out. Enjoy 🙂

]]> By: Oliver https://thequirinokitchen.com/how-to-make-leche-flan-via-sous-vide/#comment-1658250 Mon, 15 Jan 2018 05:37:17 +0000 http://asianinamericamag.com/?p=5596#comment-1658250 I already have leche flan in the immersion circulator cooking at 80C for 1 hour when I read this. Thanks for the recipe. It’s still not set after 1 hour. 1 more hour at 82C.

]]> By: Elizabeth Q https://thequirinokitchen.com/how-to-make-leche-flan-via-sous-vide/#comment-1658232 Thu, 11 Jan 2018 21:24:03 +0000 http://asianinamericamag.com/?p=5596#comment-1658232 In reply to Louie.

Thanks, Louie.

]]> By: Louie https://thequirinokitchen.com/how-to-make-leche-flan-via-sous-vide/#comment-1658230 Thu, 11 Jan 2018 17:26:21 +0000 http://asianinamericamag.com/?p=5596#comment-1658230 In reply to Sara Kroll.

You probably have to cook the caramel a little less, not as dark as you’ve done. Hope this is helpful.

]]> By: Sara Kroll https://thequirinokitchen.com/how-to-make-leche-flan-via-sous-vide/#comment-1656583 Tue, 20 Jun 2017 16:38:06 +0000 http://asianinamericamag.com/?p=5596#comment-1656583 How do you keep the sugar part on the bottom of the jar (the top when you flip it onto a plate) from becoming hard and caramelized? Mine turned out great, silky smooth, but with very little caramel syrup because it turned hard in the jar… Thanks

]]> By: Billy https://thequirinokitchen.com/how-to-make-leche-flan-via-sous-vide/#comment-1616845 Sat, 13 Feb 2016 19:51:57 +0000 http://asianinamericamag.com/?p=5596#comment-1616845 After looking for 1/2 pint jars that liked like yours I realized you also mentioned using 4oz jars — can you confirm what size is best for these? =)

]]>