Sous Vide Flan

Classic creme caramel, foolproof and repeatable.

===== Ingredients =====
For custard:
-2 large eggs
-4 egg yolks
-133g granulated sugar
-6g vanilla
-227g half and half
-227g whole milk

For caramel:
-149g sugar
-43g water
-30g unsalted butter (optional)

===== Instructions =====
1. Grease 8oz mason jars and set aside. Preheat water bath to 176F.
2. Mix eggs, yolks, sugar and vanilla.
3. Heat half and half in microwave for ~2 minutes, slowly whisking into the egg mixture to temper the eggs. Continue to gently whisk in half and half and milk into everything is incorporated. Sit for 30 minutes.
4. Make caramel. Add sugar and water to saucepan, heat without stirring until sugar melts and liquid is clear. Cover and let cook until the syrup is caramel colored. Butter can be added at this stage to create liquid caramel that will resist solidifying. Pour into jars and allow to cool for ~15 minutes.
5. Divide custard mixture between jars, secure lids only finger-tight. Cook at 176F in the water bath for 1 hour and 30 minutes.
6. After cooking, remove lids and allow the jars to cool on a cooling rack. Once cool, return lids and refrigerate.
7. When ready to serve, loosen flan and invert onto a plate.