Sous Vide Hazelnut Flanwith Caramel, Pistachio Foam, and Dehydrated Milk Leaflets


Use sous vide to whip up a sophisticated and flavorful flan.


Dehydrated Milk Leaflets:

3 ½ C whole milk
Powdered sugar to garnish (optional)


1 C granulated sugar
½ C water

Hazelnut Flan:

14 oz condensed milk, sweetened
4 eggs
2 C hazelnuts, crushed

Pistachio Foam:

1½ C whole milk
¾ C pistachios, crushed
2 tsp granulated sugar
2 ½ tsp lecithin



  • Sous vide circulator
  • Sous vide pouches
  • Vacuum sealer
  • Small saucepot
  • Silicone baking mat/sheet
  • Small saucepan
  • Mason jars with lids
  • Large mixing bowl
  • Whisk
  • Strainer
  • Fine mesh/chinois
  • Hand blender


Prepping time: 40 minutes / Cooking time: 30 minutes (excludes sous vide cooking)




For the Dehydrated Milk Leaflets:

  1. Boil the milk in a small saucepot over medium-low heat and reduce by half. Do not stir.
  2. Once reduced, remove from heat and allow to cool. A skin should form after reduction and cooling.
  3. Carefully remove the skin and place on a silicone baking mat and bake at 250°F (121°C) for 20 minutes.
  4. Once finished, break into pieces to create “leaves.”
  5. Dust with powdered sugar if desired.
  6. Reserve remaining reduced milk for the flan.

For the Caramel:

  1. Mix the sugar and water in a small saucepan over high heat. Bring to a boil.
  2. Reduce to low-medium heat and simmer for 7 minutes or until dark golden brown.
  3. Remove from heat, divide and pour evenly into four half-pint Mason jars.
  4. Set aside to cool uncovered.

For the Hazelnut Flan:

  1. In a large mixing bowl, whisk the condensed milk, reduced milk, and hazelnuts.
  2. Pour all contents in a sous vide pouch, seal, and cook at 145°F (63°C) for 30 minutes, removing halfway through to shake the contents.
  3. After cooking, open the pouch and strain the contents. Set aside to cool.
  4. Next, open the pouch into a mixing bowl and blend together with the eggs until fully incorporated.
  5. Strain again using a fine mesh or chinois once more to remove any chalazae and firm yolk particles just before pouring into the Mason jars.
  6. Pour the custard evenly among the four Mason jars, filling each three-quarters full.
  7. Tightly seal the lids and place the jars directly into a water bath with circulator (no sous vide pouch necessary) for 45 minutes at 181°F (83°C).

For the Pistachio Foam:

  1. Place pistachios, milk, and sugar in a sous vide pouch and seal.
  2. Cook at 169°F (76°C) for 2 hours.
  3. After cooking, open the pouch and strain the liquid.
  4. Add the lecithin to the liquid and mix with a hand blender until the mixture turns to foam.

To Serve:

Unseal the Mason jars and place them upside down on plates. If flan won’t slide out of the jar, run a small knife along the inside of the jar to loosen it. Spoon the pistachio foam onto the plated flan and top it with a dehydrated milk leaflet.

Developed by Chef Bruno Bertin, Executive Chef at Cuisine Solutions, and team. Featured in Sous-Vide magazine Fall/Winter 2017.

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