With a sous vide, you can cook flan in individual jars for a simple, custardy dessert that's perfect for company and so easy to clean up.

Sous Vide Flan

white sugar

(14 ounce) can sweetened condensed milk

(12 fluid ounce) can evaporated milk

eggs

vanilla extract

Place a sous vide cooker inside a large heat-proof container filled with water. Preheat the water bath to 179 degrees F (82 degrees C).


Melt sugar in a small saucepan over medium heat until browned, about 5 minutes. Pour hot melted sugar into eight 4 ounce Mason jars, enough to cover the bottom of each.


Mix sweetened condensed milk, evaporated milk, eggs, and vanilla extract together in a separate bowl. Add to the jars; seal.


Place jars in the water bath and set timer for 1 hour.


Remove jars from the water bath. Let flan cool until safe to handle, about 20 minutes.


Unseal jars and run a small rubber spatula around the sides of the flan. Top each flan with a plate;invert and gently shake to release.


For everyone butchering the caramel (this guy), trick is to add a 1/4 cup of water to sugar before you start. Put on medium heat. Do not stir, do not swirl, do not jostle when it gets to boiling. If you have a candy thermometer clip one on and wait until you either hit around 340 degrees f or the sugar has turned Amber. Once amber/at 340 go ahead and stir. Other then that rest of the instructions were great.

I almost don’t have much to say. A super-simple and effective recipe. Flan came out great even though I think I took the sugar slightly past where it should have been (yeah, I was on the edge of burning it.

I did not have a Sous vide cooker..or 4 oz jars, but I did have the 8 oz sized jars.  I still divided the recipe into 8 jars, I baked in the oven in a water bath. Turned out very nice, very pretty and tasty! The recipe is a little sweet for me, but very good:)

I've made this a few times and it's yummy!! I will say every time, I've overcooked the sugar. Not sure why, it could be the sugar, it could be me. Will try a slightly different technique with the sugar next time to see if I can improve it. It comes out rock solid with a bit of caramel that seeps into the flan. Ha! Over all, good stuff!

Great flavor, a little too thick. It is even better the next day. Next time I might use two eggs and one egg yolk to see what changes..

Easy to follow and very yummy.  Hint: Add 1/4 c water to the sugar when caramelizing as suggested by another user but watch carefully. Don’t want it to burn.

LOVED this! Watch that you don't overcook the sugar, I added a little water, stirred once,  then let the stove do it's thing.  I used a silicone brush dipped in water to get the sugar off the sides of the pan.  Worked great.  Such an easy and delicious dessert!  
thanks for sharing.

Loved this recipe!  Followed it exactly without any changes and it came out perfect!  Just a tip for getting the flan out of the jars...once you have it flipped over with the plate on top, give it a FIRM shake, and it will pop right out!

I had a little bit of caramel still left in the bottom after flipping it over that I used to drizzle on the white plate over the flan.  I added some fresh whipped cream to the top and a few colored sprinkles (since I was making this at the holidays).  BAM - yummy and impressed the guests!

sous vide flan

Prep Time: 10 minutes

Cook Time: 1 hours, 5 minutes

Total: 1 hours, 35 minutes

Servings: 8

Cost: $2.54 /serving

Author : registerednerd

Ingredients

Instructions

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