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Upgrade Your Holiday Cooking With These (ANOVA)RED Sous Vide Recipes

August 16, 2021
Food & Drink

Holidays look a little different for everyone, but there’s one thing that’s essential to just about every holiday celebration: FOOD.

If you’re responsible for any of the cooking this year, you’re probably going to want to check out the (ANOVA)ᴿᴱᴰ Sous Vide Precision Cookers. These pro-level kitchen tools allow you to cook your food at a precise temperature for a precise amount of time, so you can ensure you always get perfect results—meaning you can say goodbye to dry, overcooked food! And the best part? Every (ANOVA)ᴿᴱᴰ Precision Cooker saves lives! 5% of the purchase price from all (ANOVA)ᴿᴱᴰ Precision Cookers goes directly to support life-saving programs that fight global health emergencies like AIDS and COVID.

We’ve rounded up some of our favorite (ANOVA)ᴿᴱᴰ Precision Cooker Recipes that are sure to impress this holiday season:

Mexican Flan for Sous Vide

Courtesy of Chef Adriana Martin, Adriana’s Best Recipes


  • 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


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


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 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.