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.

Recipe Summary

prep:
10 mins
cook:
1 hr 5 mins
additional:
20 mins
total:
1 hr 35 mins
Servings:
8
Yield:
8 jars
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

Cook's Note:

You can replace the vanilla extract with 1 scraped vanilla bean.

Nutrition Facts

325 calories; protein 9.5g; carbohydrates 50.5g; fat 9.7g; cholesterol 100.1mg; sodium 138.7mg. Full Nutrition
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Reviews (9)

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Most helpful positive review

Rating: 5 stars
03/28/2019
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. Read More
(1)
10 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/28/2019
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. Read More
(1)
Rating: 5 stars
12/17/2019
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! Read More
Rating: 5 stars
05/26/2020
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. Read More
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Rating: 5 stars
01/10/2021
Easy and delicious. Adding water to the sugar is a must. Keep a close eye on it, it goes from clear to amber quickly. Will make it again! Read More
Rating: 5 stars
04/27/2018
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:) Read More
Rating: 5 stars
09/23/2019
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. Read More
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Rating: 5 stars
07/30/2019
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! Read More
Rating: 4 stars
08/04/2019
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. Read More
Rating: 4 stars
06/21/2020
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.. Read More
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