The coconut flan sous-vide is a pudding made with coconut milk, eggs, and erythritol cooked at a low temperature. Naturally, it is a gluten-free dessert using certified ingredients, lactose-free, and low-carb.
The sous-vide technique (which means vacuum-packed in French) involves cooking food at lower temperatures than usual – between 131 and 140 °F – but for a much longer time, keeping the food inside plastic bags from which the air has been removed. The absence of air prevents the oxidation of polyunsaturated fats and avoids rancidity and the development of off-flavors. The bagged food is immersed in a water container equipped with a thermostat that maintains a constant temperature. The system allows for even cooking and keeps the food much juicier. If you’re interested in this cooking method, you can try the low-temperature duck breast or a dessert, the sous-vide ricotta cheesecake.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 6 Pieces
- Cooking methods: Other
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.7 cups coconut milk
- 2 eggs
- 2 tablespoons erythritol
- 1 vanilla bean
- desiccated coconut
Tools
- 1 Bowl
- 1 Whisk
- 6 Jars
- 1 Immersion Circulator
Steps
Heat water with the sous vide to 176°F.
In a bowl, break the eggs and add the sugar.Mix with a whisk without whipping. Add the coconut milk and vanilla. Mix well and pour into the jars.
Close with the lid and immerse in the water bath at 176°F. Let cook for 2 hours. Open the jars while still hot, if using those with a gasket.
Close them again and cool immediately in an ice water bath. Store in the fridge for 8 hours. Garnish with toasted coconut and serve.
WARNING: check the Italian Celiac Association guidelines and read the ingredients carefully to ensure they do not contain gluten contamination.
Tips
Can be stored in the fridge for up to 7 days.
The coconut milk must be the canned kind and not coconut beverage.
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