Tag Archives: dulce de leche

Dulce de Leche

(or Caramel, made simple) from Sous Vide Barbecue (Paradox Press 2011) Makes about 12 ounces (360 ml) INGREDIENTS 1 can (12 ounces/360 ml) sweetened condensed milk INSTRUCTIONS Fill and preheat the SousVide Supreme to 185F/85C. Pour and scrape the contents of the can of sweetened condensed milk into a small (quart/0.9 liter) zip-closure cooking pouch. (If making multiples, put only one can per pouch.) Use Archimedes’ Principle (displacement principle) to remove the air and zip the pouch closed. Submerge the pouch(es) in the water oven to cook for 13 hours. Remove the pouches from the water bath and submerge them for … Read More

Pumpkin Dulce de Leche Pudding with Meringue

Courtesy of SousVide Supreme Culinary Specialist, Madeline FioreServes 6 as dessert or 12 hors d’oeuvres sweets   INGREDIENTS: 8 ounces (227g) pumpkin puree 1 ½ cups (355 ml) Dulce de Leche 1 whole egg 3 eggs, separated (divided use) ¾ teaspoon (3.75 ml) ground cinnamon ¾ teaspoon (3.75 ml) ground cardamom ¼ teaspoon (1.25 ml) ground ginger 1/8 teaspoon (0.6 ml) ground nutmeg 2 pinches ground cloves 2 pinches freshly ground black pepper 1/8 teaspoon (0.6 ml) sea salt ½ vanilla bean, split and seeds scraped ¾ cups (177 ml) heavy whipping cream ¾ cups (144 g) granulated sugar INSTRUCTIONS: … Read More

Sous Vide Crème Brûlée Ice Cream

In honor of Bastille Day, I am making something inspired by a French classic. For this recipe, I combined my two favorite treats – ice-cream and crème brûlée. I love crème brûlée, and it’s a dessert that I can now make perfectly every time in my SousVide Supreme. We have a great tried and tested recipe on our site, and it’s a perfect dessert to try with the SousVide Supreme. Most of the really delicious artisan ice-creams you get are made with a real custard base that includes cream, whole milk, sugar, and eggs yolks. One of the greatest advantages of … Read More