--- title: "Sous Vide Flan" description: "Simple sous vide mexican flan. Find ingredients, equipment, and step-by-step Cooklang instructions for Sous Vide Flan." url: "https://briansunter.com/recipes/sous-vide-flan" --- # Sous Vide Flan Simple sous vide mexican flan via [adrianasbestrecipes.com](https://www.adrianasbestrecipes.com/best-mexican-flan-recipe-for-sous-vide/) 25 hours estimated 6 servings dessert mexican sous-vide Scale Units ## Nutrition Authored values; per-serving basis not stated. - Calories 2690 kcal - Protein 78g - Carbs 437g - Fat 74g ## Ingredients - 12 oz evaporated milk - 14 oz condensed milk - 4 eggs - 1 tbsp vanilla extract - 1 cup sugar - 3 tbsp water ## Equipment - Sous Vide - blender - pot ## Instructions 1 Set up the Sous Vide . Fill a deep container or pot with water, insert the precision cooker and secure it to the wall of the container. 2 Set the temperature to 179 F or 82C, and the cooking time to 1 hour. 3 Add the 12 oz evaporated milk , the 14 oz condensed milk , the 4 eggs , and the 1 tbsp vanilla extract to the blender . 4 Blend the ingredients on high. And set aside. 5 For the amber caramel, Use a double bottom pot and add the sugar and the water. 6 Cook the sugar mixture on the stovetop at medium heat without stirring. 7 Allow the 1 cup sugar 150 g and 3 tbsp water to melt until acquiring an amber color. 8 Remove the pot from the heat and temper using circular motions. 9 Put 1.5 in amount in bottom of small mason jars. Let harden. 10 Pour blended mixture on top. Cook for 1 hour . 11 Refrigerate the flan for 24 hour before serving. Flan requires refrigeration, and flan remains fresh for 3-5 days inside the fridge. ## Related recipes - [Sous Vide Carnitas for Tacos](/recipes/sous-vide-pork-carnitas) [A flavorful and simple recipe for carnitas tacos. This won't dry out like it would with traditional cooking methods.](/recipes/sous-vide-pork-carnitas) - [Beef Tacos](/recipes/beef-tacos) [Quick beef tacos with taco kit, tomato, and lettuce](/recipes/beef-tacos) - [Carne Asada](/recipes/carne-asada) [Skirt steak marinated in a smoky chile salsa with ancho, guajillo, and chipotle peppers, grilled over high heat and served with tortillas and fresh toppings.](/recipes/carne-asada) View Cooklang Source recipe.cook ``` --- title: Sous Vide Flan description: Simple sous vide mexican flan source: https://www.adrianasbestrecipes.com/best-mexican-flan-recipe-for-sous-vide/ tags: [dessert, mexican, sous-vide] servings: 6 cuisine: mexican difficulty: medium rating: 4 nutrition-calories: 2690 kcal nutrition-protein: 78g nutrition-carbs: 437g nutrition-fat: 74g --- Set up the #Sous Vide{}. Fill a deep container or pot with water, insert the precision cooker and secure it to the wall of the container. Set the temperature to 179F or 82C, and the cooking time to 1 hour. Add the @evaporated milk{12%oz}, the @condensed milk{14%oz}, the @eggs{4}, and the @vanilla extract{1%tbsp} to the #blender{}. Blend the ingredients on high. And set aside. For the amber caramel, Use a double bottom #pot{} and add the sugar and the water. Cook the sugar mixture on the stovetop at medium heat without stirring. Allow the @sugar{1%cup} 150g and @water{3%tbsp} to melt until acquiring an amber color. Remove the pot from the heat and temper using circular motions. Put 1.5 in amount in bottom of small mason jars. Let harden. Pour blended mixture on top. Cook for ~{1%hour}. Refrigerate the flan for ~{24%hour} before serving. Flan requires refrigeration, and flan remains fresh for 3-5 days inside the fridge. ```