Easy No-Fail Sous Vide Flan Every Time

This foolproof sous vide flan recipe is easy and always guarantees a silky-smooth custard every single time.

Let’s face it. Sous vide has transformed many classic and traditional recipes, such as sous vide cheesecake, sous vide yogurt, sous vide artichokes, just to name a few. It even changed the way I meal prep. So it’s no surprise that sous vide has revolutionized flan-making, offering unparalleled consistency and texture. In this article, we’ll get to the nitty-gritty of how to make the perfect sous vide flan every single time.

Why Sous Vide Flan

First, let’s take a look at why sous vide flan works. It works so well that you’d probably never want to make flan in any other way again.

• With precise temperature control at 179°F, you’re guaranteed a silky-smooth custard every time, avoiding the pitfalls of traditional methods.
• The convenience extends to preparation and storage, making it an ideal make-ahead dessert.
• Individual jars keep your flan fresh for up to five days in the refrigerator, offering both convenience and portability.

Sous Vide Flan Time and Temperature

Based on my experience, the best time and temperature to sous vide flan is at 179°F (82°C) for one hour.

This precise temperature ensures consistently dreamy smoothness and flawless texture. It’s quite amazing how this gentle cooking technique works its magic, effortlessly turning simple ingredients like milk and eggs into an indulgent dessert experience.

Simple Ingredients for Sous Vide Flan

Speaking of ingredients, here is the full list of them you’ll need to make this sous vide flan.

• For the caramel: granulated white sugar and water
• For the flan batter: sweetened condensed milk, whole milk, whole eggs and yolk, vanilla extra, and sea salt

We’ll get to the how-to steps shortly. But first, let’s get you properly equipped.

Essential Equipment

• A sous vide machine: The Anova Precision Cooker is my go-to machine, and I used it for this recipe. I also use KitchenBoss G320 Sous Vide Cooker sometimes. Read my in-depth review here to learn more about this product and see if it’s right for you.
• A sous vide container: You can totally use a large soup pot to make these sous vide flans, but if you want to take it seriously, I’d recommend you invest in a sous vide container. I absolutely love my Anova sous vide 16L container. I practically sous vide everything in it.
• 4-ounce mason jars/canning jars. I used VERONES mason jars to make the flan as well as my cheesecakes. These little jars are perfect for sous vide and they also come with an extra set of lids. 
• A stand mixer or a hand mixer. If you have a stand mixer, use that by all means. If not, a hand mixer can do the job just as efficiently. 
• Tongs or a plate grabber. You can certainly use tongs to put your flan jars in the hot water bath and remove them once done, but I found that using a plate grabber is much more steady for the job.

How to Make Sous Vide Flan Step by Step

Now, let’s get down to business! Follow the steps and watch the recipe video to make the best individual servings of flan.

Step 1: Mastering Caramel for Flan

The caramel-making process, though simple, requires patience and babysitting.

1. Have your jars warmed in advance to prevent temperature shock when pouring the hot caramel. Simply put your jars in warm water for a few minutes.
2. To make the caramel, begin with sugar and water in a saucepan over low heat, resisting the urge to stir. Instead, swirl the pan occasionally to ensure even heating and prevent scorching.
3. Watch closely as the sugar transforms, aiming for a rich amber hue—the sweet spot for flavor and color. Timing is crucial; remove the caramel from heat as soon as you see an amber hue. After you remove it from the heat, the caramel will continue cooking in the hot pan, and the color will darken gradually.

Note: While you definitely don’t want to burn the sugar, don’t stress if your caramel comes out darker brown. Some might consider it overcooked because it has a slight bitterness to it. In my experience, it sort of magically balances the sweetness of the flan, similar to the good, bitter taste of a great cup of coffee.

The bottom line is that with mindful attention to each step, you’ll craft the ideal caramel base for your sous vide flan.

Step 2: Pour the Caramel into the Jars

While you’re watching the caramel when it’s cooking, lay out the warmed jars, remove the lids, and put them on the counter close by. Once the caramel is done, keep swirling the pan and quickly pour it into each jar, just enough to cover the bottom. Please note that the caramel hardens quickly, so do this step as fast as you can.

Step 3: Make the Flan Batter

This step is very straightforward. Just blend all the ingredients for the batter listed above together. You want to strain the mixture through a fine-mesh strainer before pouring it into the jars lined with camerel at the bottom. This extra step will help remove the egg bits and bubbles for a silky smooth batter.

Since flan is primarily an egg-based dessert, the million-dollar question is – should you use egg yolks only like the traditional flan recipe? The answer is not necessarily.

Texture Variations with Eggs in Flan

When it comes to eggs, you have options: pure yolks for richness, whole eggs for firmness, or a blend for the best of both worlds. The choice of eggs significantly impacts flan texture:

• Egg yolks only: Yields a decadent, creamy flan with depth and richness.
• Whole eggs: Produces a firmer texture with a traditional custard-like consistency.
• Combination: Strikes a balance between creaminess and firmness.

I opted for three whole eggs and one egg yolk in this recipe. The texture is absolutely divine.

Step 4: Sous Vide the Flan

1. Fill up the jars with the flan batter, leaving about a half-inch room from the top.
2. Screw the lids on fingertip tight. So the air in the jars can escape when they are under the water.
3. Lower the jars in the preheated sous vide water bath at 179°F (82°C) and cook for an hour.
4. Once the flan is done, remove the jars from the water bath and let them chill to room temperature. Refrigerate the flans, ideally overnight, before serving.

Step 5: Serve

You can open a jar and directly spoon the flan into your mouth. Or, flip the jar and let the flan fall onto a dessert plate displaying the glossy and mouthwatering caramel on top to feed the eye first. To do so, run a butter knife around the sides of the flan. Top each flan with a dessert plate, invert, and gently shake to release.

Lastly, here are some simple yet effective strategies to ensure a smooth and satisfying sous vide flan experience for you.

Here you have it—everything you need to know to sous vide flan to perfection every single time without fail. Now, go experiment to make the best flan for you and your family with simple ingredients and no fuss.

As always, if you have any questions or comments, please rate this recipe and share your experiences in the comments below. I can’t wait to hear what you think.

Print