Sous Vide Flan (Crème Caramel)
By Laurel C. Purcell · US & Metric Measurements · Ready in 2 hr
Sous Vide Flan (Crème Caramel) cooks whole milk, 4 eggs, sugar at 180°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 2 hours with only 15 minutes of hands-on prep.
Ingredients (5)
Tap an ingredient to check it off while you shop or cook.
Helpful tools for making Sous Vide Flan (Crème Caramel):
- → WiFi Sous Vide Precision Cooker (1100W)
- → Reusable Sous Vide Bags with Hand Vacuum Pump
- → 12-Inch Cast Iron Skillet for High-Heat Searing
- → Culinary Butane Searing Torch (Steakhouse Crust)
- → Food-Grade Sous Vide Weights (Stop Floating Bags)
As an Amazon Associate we earn from qualifying purchases.
Step-by-Step Instructions
💡 Chef Tips for Best Results
- ✓Pat Sous Vide Flan (Crème Caramel) completely dry with paper towels after removing it from the bag so the sear browns in 45–60 seconds per side without steaming.
- ✓Keep the bag fully submerged in the 180°F water bath with a clip or rack so warm water circulates evenly around every side.
- ✓For cooks longer than 2 hours, cover the container with a fitted lid or ping-pong balls to prevent evaporation and maintain steady temperature.
🧊 Storage, Freezing & Safe Reheating
If meal-prepping, chill the unopened vacuum bag in an ice bath (half ice, half cold water) for 30 minutes, then refrigerate at 40°F or below for up to 4 days or freeze for up to 3 months. Rewarm in a 130°F water bath before searing.
Frequently Asked Questions
Can I use a zip-top freezer bag instead of a vacuum sealer for Sous Vide Flan (Crème Caramel)?
Yes. Use heavy-duty BPA-free freezer bags and the water-displacement method: slowly lower the bag into the water bath with the top corner open so water pushes the air out, then seal the zipper just above the waterline.
What happens if Sous Vide Flan (Crème Caramel) stays in the sous vide bath 30 minutes longer?
Because the water bath never exceeds the target temperature (180°F), an extra 20–30 minutes will not overcook most dishes—just avoid leaving delicate fish or eggs in the bath far past the recommended time, as their texture can soften.
📖 More Recipes from The Complete Sous Vide Cookbook
Adapted from The Complete Sous Vide Cookbook by Laurel C. Purcell. Explore all 120 recipes in this collection or look up the print & Kindle edition on Amazon.
Recipe by Laurel C. Purcell
Adapted from The Complete Sous Vide Cookbook and edited for American kitchens by the RecipeVault Pro editorial team — US & metric measurements, USDA-safe doneness temperatures, and practical tips. Our editorial policy
More The Complete Sous Vide Cookbook Recipes You Might Like
Sous Vide Flan (Crème Caramel)
Sous Vide Flan (Crème Caramel) cooks whole milk, 4 eggs, sugar at 180°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 2 hours with only 15 minutes of hands-on prep.
Sous Vide Caramel Sauce
Sous Vide Caramel Sauce cooks sugar, butter, heavy cream at 194°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 45 minutes with only 15 minutes of hands-on prep.
Sous Vide Caramelized Onion Tartlets
Sous Vide Caramelized Onion Tartlets cooks onions, olive oil, sugar at 185°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 2 hours with only 15 minutes of hands-on prep.
Sous Vide Crab Cakes
Sous Vide Crab Cakes cooks crab meat, breadcrumbs, 1 egg at 140°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1.5 hours with only 15 minutes of hands-on prep.
Sous Vide Custard
Sous Vide Custard cooks whole milk, 4 egg yolks, sugar at 180°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 1.5 hours with only 15 minutes of hands-on prep.
Sous Vide Crème Brûlée
Sous Vide Crème Brûlée cooks heavy cream, 5 egg yolks, sugar at 180°F for edge-to-edge tenderness you cannot get from high-heat guesswork. Sealing the aromatics with the food locks in natural juices, and a quick finish gives the surface restaurant-style color and texture. Total time is around 2 hours with only 15 minutes of hands-on prep.