Tag Archives: sous vide desserts

Cinnamon Custard Apple Crumble

Courtesy of SousVide Supreme Culinary Specialist, Sophie Serves 4 INGREDIENTS For the Cinnamon Custard 3 egg yolks ½ cup (120 ml) milk ½ cup (120 ml) cream 4 tablespoons (50 g) granulated sugar A few drops vanilla extract 1/8 teaspoon (1.2 ml) cinnamon For the Vanilla Apple Compote 2 large apples/ 2 cups (280 g) peeled, cored and diced apples 5 tablespoons (75 ml) water 1 tablespoon (12.5 g) sugar 1/8 teaspoon (1.2 ml) vanilla extract For the crumble 7 each (50 g) graham crackers/digestive biscuits, crumbled (Cinnamon Grahams work well, too) DIRECTIONS Fill and preheat the SousVide Supreme to … Read More

Fresh Peach Ice-cream

There are no strange additives, artificial sweeteners or crazy colorings in this ice-cream. It’s simply some home-made custard, fresh juicy peaches, a little lemon juice and sugar. This ice-cream has the pure taste of peaches and cream, and it tastes utterly divine. When you have a glut of peaches in the summer, there is no better dessert to make. I made this peach ice-cream recently and we devoured it all in a week. It’s delicious served with fresh peaches, or sweet summer berries. I made the custard in my SousVide Supreme and it was the perfect base for this peach … Read More

Mini Lemon Cheesecakes Sous Vide

Tangy lemon cheesecake is one of my all-time favorite desserts. It’s always so light and refreshing after a big meal. I personally like lemon cheesecakes to taste strongly citrusy and zesty, so you can really taste that lemon flavor. I have never tried cheesecake in my SousVide Supreme and I was interested to see how it would taste. I followed my usual recipe for cheesecake, and made them in 6 individual ramekins. It was very straightforward and simple to put together. I placed the ramekins on a baking rack in the water oven and cooked them slowly—just as you would in … Read More

Chocolate and Peanut Butter Easter Bonbons

Luxury chocolate bonbons are a real treat. One of the main reasons that chocolate truffles taste so good is because professional chocolatiers use chocolate that is properly tempered. You can recognize chocolate that is tempered as it will make that distinctive snap when you bite into it. Tempered chocolate is also smooth and has a beautiful glossy finish. So, to make good quality chocolate bonbons at home, you really need to temper the chocolate first.  Tempering chocolate can be a tricky business, but the SousVide Supreme and its exact temperature control is a huge help when making tempered chocolate at home. … Read More

Traditional Sticky Toffee Pudding

Courtesy of SousVide Supreme Culinary Specialist, Sophie Serves 6 INGREDIENTS For the pudding 1/2 tablespoon (7g) butter, for greasing ramekins 1 -1/8 cups (150g) chopped dates 1 teaspoon (5 ml) bicarbonate of soda 1-1/8 cups (250ml) hot water 4 tablespoons (60g) butter 3/8 cup (60g) light brown sugar 2 eggs, lightly beaten 1¼ cups (150g) all-purpose flour 1 teaspoon (5ml) baking powder For the toffee sauce ½ cup (75g) light brown sugar ¾ cup (150ml) heavy cream 2 tablespoons (28g) butter Pinch of salt Begin by filling the SousVide Supreme water oven up to the fill line. Arrange 6 empty … Read More

Sticky Toffee Pudding

Old fashioned sticky toffee pudding is a very classic British dessert. It’s rich, sticky, delicious and leaving you wanting more.. It’s best served warm, smothered with hot buttery toffee sauce. The pudding itself can be baked or steamed and is composed of a cake batter made with dates. When I think of decadent desserts, dates are not something that usually comes to mind; however, when dates are cooked slowly, they take on a sweet almost caramel flavor. So, while this pudding isn’t exactly health food, the dates do add some good nutritional value – just a little something to ease … Read More

Oscar Night: It’s a Wrap!

If you’re planning to gather with friends and family for an Academy Award viewing party, you want the suspense to be about whether Gravity or Philomena will win out over American Hustle, not whether your food will be delicious or disastrous!  Sous vide comes to the rescue as the Assistant to the Producer (you) to be sure it’s all cooked to perfection! We’ve put together some sous vide ideas for easy bites and finger foods–not to mention some tasty adult libations–that should make your evening red carpet ready! So, here are our nominees for… Best Appetizer in a Leading Role: … Read More

Almond Custard Sticky Pudding

Serves 6 to 8 INGREDIENTS For the pudding 8 ounces/1 cup (226 g) almond paste 2 sticks (8 ounces/226 g) butter 8 ounces (226 g) sugar 4 eggs 4 ounces (113 g) sifted cake flour 1 tablespoon (15 ml) vanilla extract 1/4 teaspoon (1.25 ml) almond extract 1/2 teaspoon (2.5 ml) salt For the whipped cream 1/2 cup heavy whipping cream 1/8 teaspoon almond extract 1/4 cup superfine (castor) sugar sliced almonds or raisins for garnish honey, for garnish Fill the SousVide Supreme water oven to the fill line and preheat to 193F/90C. In the bowl of an electric mixer … Read More

Chocolate and Scotch Pots de Crème

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore 4 servings INGREDIENTS 1 cup (240 ml) heavy whipping cream ¼ cup (60 ml) whole milk 3 ½ ounces (100 g) bittersweet chocolate, chopped 4 tablespoons (60 ml) sugar 3 egg yolks 2 teaspoons (10 ml) cocoa powder ¼ teaspoon (1.25 ml) vanilla extract 1/8 teaspoon (0.6 ml) sea salt 1 ½ tablespoons (22 ml) Oban scotch, or to taste DIRECTIONS Elevate the bottom perforated grill of the SousVide Supreme on a non-rusting baking rack. To properly fill the water bath to the correct level: Fill the ramekins (or custard cups you … Read More

Poached Pears in Cabernet Reduction

Serves 8 INGREDIENTS 1 bottle (750 ml) cabernet sauvignon 3 tablespoons (45 ml) honey 2 sticks (10 g) cinnamon 4 ripe pears 1 cup (240ml) heavy cream 1 tablespoon (15 ml) superfine sugar INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to 176F/80C. In a saucepan on the stovetop, combine the wine, honey, and cinnamon and cook over medium high heat for 15 to 20 minutes to reduce. Strain the reduction. Peel the pears, cut in half, and remove the core with a melon baller. Put the pear halves in a single layer into a zip-closure cooking pouch and … Read More

Cinnamon Apples

From Sous Vide for the Home Cook by Douglas Baldwin Serves 4 INGREDIENTS 4 medium apples, peeled and sliced 2 tablespoons (28 g) unsalted butter 1 tablespoon (14 g) brown sugar ¼ teaspoon (1 ml) ground cinnamon DIRECTIONS Fill and preheat the SousVide Supreme water oven to 185F/85C. Put the apples, butter, sugar and cinnamon into a large cooking pouch. Hold the top of the pouch closed and shake it vigorously to evenly distribute the sugar and cinnamon. Arrange the slices in a single layer in the pouch and vacuum seal. Submerge the pouch in the water oven and cook … Read More


I have an old defunct yogurt maker, gathering layers of dust somewhere at the back of a cupboard. I was so excited when I first got it, but I used this yogurt maker a few times, before tiring of it. It was messy, time consuming and always gave me mixed and varied results.I love real home-made yogurt; when it turns out well, it’s better than anything you will buy in a supermarket. When I learned that the SousVide Supreme could make yogurt, I knew I had to try it out. I was extremely pleased with the results, and couldn’t believe how … Read More