Best Mexican Flan Recipe for Sous Vide

The best Mexican flan recipe comes together using a precision cooking technique that makes it creamy and delightful to the taste.

Mexican flan served with berries

This post was sponsored by Anova as part of an Influencer Activation for Influence Central, and all opinions expressed in my post are my own.

Our secret for the best Mexican flan is the (ANOVA)ᴿᴱᴰ Precision Cooker!

This precision cooker allows home cooks to create chef-quality dishes and desserts like this Mexican flan with caramel, also called crème caramel. The cooking process is hassle-free, and the results are fantastic.

a collage showing the precision cooking device for making Mexican flan

Preparing homemade desserts and this Mexican flan is easy when using innovative techniques while taking advantage of technology.

Precision cooking allows for predictable results every time, essential for us cooks since we do not want to fail when preparing the best dishes for our family and this yummy Mexican Flan. Having pro-level tools such as the (ANOVA)ᴿᴱᴰ Precision Cooker is a huge help!

a plate served with flan and place on top a red card

Anova has joined forces with (RED). 5% of the purchase price from all (ANOVA)ᴿᴱᴰ Precision Cookers will go directly to the Global Fund to fight against global health emergencies.

And love the fact that 5% of the purchase price from all (ANOVA)ᴿᴱᴰ Precision Cookers goes directly to the Global Fund, which supports life-saving programs in the communities that have been hit the hardest.

Join the efforts by purchasing your (ANOVA)ᴿᴱᴰ Precision Cooker today!

a collage showing how to prepare the best Mexican flan with precision cooking

Tips for cooking the best Mexican flan for sous vide.

Precision cooking is a fantastic technique for making the perfect Mexican Flan. The creme caramel mixture turns into a soft and velvety custard dessert, and the use of small mason jars makes it an ideal size for gifting and offering in small gatherings and parties.

But before we start preparing the perfect flan, we need to set up the (ANOVA)ᴿᴱᴰ Precision Cooker. First, fill a deep container or pot with water, insert the precision cooker and secure it to the wall of the container.

removing the flan from the mason jar

Ensure the water level meets the requirement. The precision cooker has one mark for minimum water and another for maximum.

Set the temperature to 179F or 82C, and the cooking time to 1 hour. The precision cooker will beep when reaching the desired temperature and change to a solid blue light.

The ingredients for the Mexican Flan must be at room temperature, including the eggs, evaporated milk, and condensed milk. Use 3 whole eggs and 1-2 egg yolks for a creamier flan, but this is optional.

a hand shaking the canning jar to remove the mexican flan

Authentic recipes require high-quality ingredients. Choose a good vanilla extract and sugar. Using farm-fresh whole eggs is also recommended.

Use a powerful blender. You can hand mix using a whisk or an electric mixer; however, the custard mix needs to be homogenous and light yellow. If doing this manually or with a mixer, you will need to strain the mixture before pouring it into the mason jars.

a hand decorating flan dessert with berries

We recommend using small canning jars, preferably 4-ounces with locking seals and lids. Use a long canning lifter to place and remove the jars inside the sous vide. Remember, water will be boiling!

For the caramel sauce, use a double bottom pot for the best results. Use one cup of sugar with three tablespoons of water—Cook the sugar mixture on the stovetop at medium heat without stirring.

ingredients for making the best mexican flan include fresh eggs

Allow the sugar to melt until acquiring an amber color. Remove the pot from the heat and temper using circular motions. Preserve inside a mason jar and keep the caramel in a dark place.

Patience is a significant factor for success when making the best Mexican Flan. Do not rush the process. The flan is an easy recipe, and the most challenging part is waiting to grab the first bite.

step by step process on how to make the Mexican flan

Learn about some historical facts about flan and its origins.

The first flan appeared in ancient Rome; however, it was savory and not sweet. Romans were farmers, and poultry farming was one of the critical activities. Thus eggs are a prominent ingredient in many dishes.

Originally the name of this vanilla custard delicacy comes from the French word “fladon,” which means flat cake.

step by step on how to make amber caramel for flan
A spoon dripping amber color caramel.

Spaniards brought the Flan to Mexico, Latin America, and the Philippines, where flan is the dessert of choice.

Many Mexican desserts are attributed to the nuns who didn’t have ovens and created many succulent dishes in woodfire stoves using the double boiler technique.

caramel collage showing how to add it to canning jars for precision cooking

The use of stovetop pressure cooking or a double boiler is a traditional way to cook Mexican Flan.

But for making the best Mexican Flan, you need precision cooking. You will notice the difference as the custard will be soft and gooey.

Once you try this Mexican flan recipe, you’ll love experimenting with using the same flan formula with other flavors.

Best Mexican Flan Recipe for Sous Vide or precision cooking includes homemade caramel and fresh berries

The most common variations include coffee, dulce de leche, chocolate, pumpkin, sweet potato, cinnamon, cream cheese, and coconut.

Add one tablespoon of instant coffee or cocoa to the main flan recipe for a flan with coffee or chocolate flavor.

You love dulce de leche? Add 2 tablespoons of milk caramel to the classic flan recipe. And use dulce de leche syrup instead of the traditional amber caramel sauce to cover the bottom of the canning jars.

the perfect flan made with precision cooking

Pumpkin or sweet potato and cream cheese are fabulous additions to Mexican Flan. Use a piece of 4-ounce cream cheese, 1/2 cup of pumpkin or sweet potato puree, 12oz can of evaporated milk, 14oz can of sweetened condensed milk, 1 teaspoon ground cinnamon, 1 teaspoon of vanilla extract, 3 whole eggs, plus 2 egg yolks.

Make the coconut flan with Thai style canned coconut milk instead of evaporated milk, replace the vanilla extract with coconut extract if desired, and use the same ingredients of the flan base recipe. Add toasted coconut for serving.

How to avoid overcooking flan or custards?

a hand with a spoonful of homemade custard

Egg-based desserts or preparations can overcook quickly. You can tell a flan is overcooked when the consistency is firm and not soft, and the taste is eggy and not as pleasant. Plus, the flan shows unappealing bubbles.

Overcooking can happen when using a stovetop pressure cooker, a double boiler, and oven baking. The heat isn’t uniform and cannot be regulated to a constant temperature.

That is why precision cooking is the preferred technique for a perfect Mexican flan, among other dishes.

partly eaten custard with caramel dripping

The sous vide maintains the same temperature, preventing overcooking. That is why it is precision cooking. No more guessing!

Other important considerations when cooking Mexican Flan

Once the flan is ready, remove the jars from the sous vide container and use a canning lifter to avoid burning.

A traditional custard dessert made on the stove with a double boiler

Place the jars in a tray and allow them to reach room temperature (less than an hour.)

Refrigerate the flan for 24 hours before serving. Flan requires refrigeration, and flan remains fresh for 3-5 days inside the fridge.

Using canning jars is a good idea as the sealing caps will prevent the flan from creating hard skin at the top.

Pair the flan with fresh fruit. We love adding berries and other seasonal fruits.

a spoon with a piece of custard made using precision cooking left on the plate

a plate with Mexican flan topped with berries

Best Mexican Flan Recipe for Sous Vide

Chef Adriana Martin
The best Mexican flan recipe uses high-quality ingredients, fresh eggs, homemade amber caramel sauce, and a precision cooking technique for an authentic sweet, creamy taste.
5 from 51 votes
Prep Time 30 mins
Cook Time 1 hr
Course Dessert
Cuisine Mexican Cuisine
Servings 6 people
Calories 525 kcal

Equipment

  • (ANOVA)ᴿᴱᴰ Precision Cooker
  • Anova sous vide container
  • Powerful blender
  • 4-ounces canning jars with lids and seals
  • Cups and spoons for measuring
  • Double bottom pot
  • 12-ounce mason jar with lid and seal

Ingredients
  

For the Flan

  • 4 eggs, whole and room temperature
  • 1 can 12oz evaporated milk, room temperature
  • 1 can 14oz sweetened condensed milk
  • 1 tablespoon vanilla extract
  • 6 tablespoons caramel

For the caramel

  • 1 cup sugar
  • 3 tablespoons water

Instructions
 

For the flan

  • Set up the (ANOVA)ᴿᴱᴰ Precision Cooker. Fill a deep container or pot with water, insert the precision cooker and secure it to the wall of the container.
  • Ensure the water level meets the requirement. The precision cooker has one mark for minimum water and another for maximum.
  • Set the temperature to 179F or 82C, and the cooking time to 1 hour. The precision cooker will beep when reaching the desired temperature and change to a solid blue light.
  • Add the evaporated milk, the condensed milk, the eggs, and the vanilla extract to the blender.
  • Blend the ingredients on high. And set aside. If using a mixer or whisking by hand, the flan mixture has to be strained.

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 to melt until acquiring an amber color.
  • Remove the pot from the heat and temper using circular motions.
  • Preserve inside a mason jar and keep the caramel in a dark place.

Notes

The most common variations for Mexican flan include coffee, dulce de leche, chocolate, pumpkin, sweet potato, cinnamon, cream cheese, and coconut.
  • Coffee Flavor – Add one tablespoon of instant coffee or cocoa to the main flan recipe for a flan with coffee or chocolate flavor.
  • Dulce de Leche Flavor – Add 2 tablespoons of milk caramel to the classic flan recipe. And use dulce de leche syrup instead of the traditional amber caramel sauce to cover the bottom of the canning jars.
  • Pumpkin or Sweet Potato and Cream Cheese flavor – Use a piece of 4-ounce cream cheese, 1/2 cup of pumpkin or sweet potato puree, 12oz can of evaporated milk, 14oz can of sweetened condensed milk, 1 teaspoon ground cinnamon, 1 teaspoon of vanilla extract, 3 whole eggs, plus 2 egg yolks.
  • Coconut – Use Thai-style canned coconut milk instead of evaporated milk, replace the vanilla extract with coconut extract if desired, and use the same ingredients of the flan base recipe. Add toasted coconut for serving.
 

Nutrition

Calories: 525kcalCarbohydrates: 87gProtein: 14gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 150mgSodium: 225mgPotassium: 500mgSugar: 85gVitamin A: 482IUVitamin C: 3mgCalcium: 379mgIron: 1mg
Keyword caramel, custard, flan, sous vide
Tried this recipe?Mention @adrianasbestrecipes or tag #abrecipes on Instagram

Connect with us on Facebook and YouTube!


Subscribe
Notify of
guest
Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

9 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Heidy

5 stars
This Mexican Flan Recipe was off-the-chain amazing delish. I can’t believe how easy it was to make with these great instructions. I am looking forward to trying more of your sous vide recipes.

Marie

5 stars
Sous-vide is such a great way to cook flan: slowly but surely! The texture is just perfect and I love that every portion comes in a little jar you can easily store. Super clever!

Chandice

5 stars
This flan is so soft and delicious!! What a fantastic dessert and unique way to prepare it! Now I need to buy an Anova sous vide.

Jacqueline Debono

5 stars
I love creme caramel and yours look perfect! I’ve never cooked sous vide or with a precision cooker. I now know what I want for Christmas!

Veronika

5 stars
These photos are so beautiful, I cannot wait to try this dessert! Also, thank you for all the tips and tricks, it makes it so easy to follow the recipe!

9
0
Would love your thoughts, please comment.x
()
x