For an extra layer of flavor, try adding a pinch of sea salt to the caramel as it melts. Ensure the jars are tightly sealed to prevent water from seeping in during the sous vide process. If you prefer a richer flan, use whole eggs instead of just the yolks. The flan can be made a day ahead and stored in the refrigerator until ready to serve.
Sous Vide Flan
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PREP TIME10 mins
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COOK TIME1 hrs 5 mins
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TOTAL TIME1 hrs 35 mins
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SERVING8 People
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VIEWS42
Indulge in the exquisite simplicity of Sous Vide Flan. This method crafts perfectly portioned, velvety custards in individual jars, ensuring an elegant dessert experience with minimal cleanup. The sous vide technique guarantees a consistent, creamy texture that will impress any palate.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate51 g
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Cholesterol100 mg
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Protein10 g
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Saturated Fat5 g
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Sodium139 mg
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Sugar51 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Water Bath: Place a sous vide cooker in a large, heat-proof container filled with water. Preheat the water bath to 179°F (82°C). (5 minutes)
02
StepCaramelize the Sugar: In a small saucepan over medium heat, melt the sugar, stirring occasionally, until it transforms into a rich, amber caramel. (5-7 minutes)
03
StepPrepare the Jars: Carefully pour the hot caramel into the bottom of each Mason jar, ensuring an even coating. (3 minutes)
04
StepBlend the Custard: In a separate bowl, whisk together the sweetened condensed milk, evaporated milk, eggs, and vanilla extract until smooth and well combined. (2 minutes)
05
StepFill the Jars: Gently pour the custard mixture into the prepared jars, leaving a bit of space at the top. Seal each jar tightly with its lid and ring. (5 minutes)
06
StepSous Vide Cooking: Carefully place the sealed jars into the preheated water bath. Set the timer for 1 hour to allow the flan to cook gently and evenly. (1 hour)
07
StepCooling Process: Once the cooking time is complete, remove the jars from the water bath and let them cool at room temperature until they are safe to handle. (20 minutes)
08
StepUnmolding: Unseal each jar and gently run a small, flexible spatula around the inside edge of the flan to loosen it. Place a small plate over the top of each jar, invert, and gently shake to release the flan onto the plate. Serve chilled for the best flavor and texture.
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Lee Kris
Jun 13, 2025Thanks for the recipe!
Dedrick Koelpin
May 18, 2025Very good recipe! I will keep it for the next party!
Carmen Casperwelch
May 15, 2025Can I bake it in the oven if I don't have a sous vide cooker?
Michel Goldner
Apr 1, 2025I've made this recipe several times, and it's always a hit!
Stephen Langosh
Feb 18, 2025This recipe was so easy to follow, and the flan turned out perfectly!
Albert Becker
Feb 14, 2025Is it possible to use different jars? I don't have this kind of jar
Wendy Marks
Feb 13, 2025I added a pinch of cinnamon to the custard, and it gave it a lovely warm flavor.
Wilma Fisher
Dec 15, 2024The caramel was a little tricky, but the instructions were very helpful.
Verla Mraz
Dec 15, 2024The sous vide method makes the flan incredibly smooth and creamy.
Leslie Hilll
Nov 27, 2024My family loved these! They were gone in minutes.