For the Dehydrated Milk Leaflets:
- Boil the milk in a small saucepot over medium-low heat and reduce by half. Do not stir.
- Once reduced, remove from heat and allow to cool. A skin should form after reduction and cooling.
- Carefully remove the skin and place on a silicone baking mat and bake at 250°F (121°C) for 20 minutes.
- Once finished, break into pieces to create “leaves.”
- Dust with powdered sugar if desired.
- Reserve remaining reduced milk for the flan.
For the Caramel:
- Mix the sugar and water in a small saucepan over high heat. Bring to a boil.
- Reduce to low-medium heat and simmer for 7 minutes or until dark golden brown.
- Remove from heat, divide and pour evenly into four half-pint Mason jars.
- Set aside to cool uncovered.
For the Hazelnut Flan:
- In a large mixing bowl, whisk the condensed milk, reduced milk, and hazelnuts.
- Pour all contents in a sous vide pouch, seal, and cook at 145°F (63°C) for 30 minutes, removing halfway through to shake the contents.
- After cooking, open the pouch and strain the contents. Set aside to cool.
- Next, open the pouch into a mixing bowl and blend together with the eggs until fully incorporated.
- Strain again using a fine mesh or chinois once more to remove any chalazae and firm yolk particles just before pouring into the Mason jars.
- Pour the custard evenly among the four Mason jars, filling each three-quarters full.
- Tightly seal the lids and place the jars directly into a water bath with circulator (no sous vide pouch necessary) for 45 minutes at 181°F (83°C).
For the Pistachio Foam:
- Place pistachios, milk, and sugar in a sous vide pouch and seal.
- Cook at 169°F (76°C) for 2 hours.
- After cooking, open the pouch and strain the liquid.
- Add the lecithin to the liquid and mix with a hand blender until the mixture turns to foam.
Unseal the Mason jars and place them upside down on plates. If flan won’t slide out of the jar, run a small knife along the inside of the jar to loosen it. Spoon the pistachio foam onto the plated flan and top it with a dehydrated milk leaflet.
Developed by Chef Bruno Bertin, Executive Chef at Cuisine Solutions, and team. Featured in Sous-Vide magazine Fall/Winter 2017.