Sous Vide Desserts: How to Make Them Like a Pro, These Simple Tips Will Amaze You
You guys won’t believe what I messed around with in the kitchen this weekend – sous vide desserts! I know, it sounds a bit nuts, but I saw a thing online about making desserts with a sous vide cooker, and I just had to give it a shot. I mean, I use my sous vide all the time for steaks and chicken, so why not try something sweet, right?
So, first off, I dug out my trusty sous vide cooker and gave it a good clean – gotta make sure there’s no leftover steak flavor messing with my desserts. Then I started thinking about what I could actually make. I remembered seeing something about custards and creme brulee being perfect for sous vide, so I thought, “Let’s go for it!”
Getting Started with Creme Brulee
I found this simple-looking creme brulee recipe, which, honestly, is always a crowd-pleaser. It’s like magic – you start with some cream, eggs, sugar, and vanilla, and boom, you get this fancy dessert. Here’s what I gathered:
- Fresh eggs – because they’re the backbone of the custard.
- Heavy cream – the richer, the better.
- Sugar – not too much, gotta keep it balanced.
- Vanilla extract – just a splash for that sweet aroma.
I mixed all these ingredients together, being careful not to whip too much air into it. The goal here is a smooth custard, not a bubbly mess. Then, I poured the mixture into these cute little mason jars I had. Pro tip: mason jars are perfect for sous vide cooking, they’re like little water-tight ovens!
Sous Vide Magic
Now for the fun part. I set my sous vide cooker to 180°F (roughly 82°C). Why this temperature, you ask? Well, from what I gathered, this is the sweet spot for custards. Too hot, and you’ll end up with scrambled eggs. Too low, and it won’t set properly. It’s all about that precise temperature control, which is what sous vide is all about.
I carefully placed the jars into the water bath, making sure they were submerged but not letting any water get inside. Then it was just a waiting game. I left them in there for about an hour. It felt like forever, but good things come to those who wait, right?
The Finishing Touch
After an hour, I took the jars out of the water bath. They looked… well, they looked like they needed a bit more work. That’s when I remembered the best part about creme brulee – the crunchy sugar topping! I sprinkled some sugar on top of each custard and used my kitchen torch to caramelize it. If you don’t have a torch, a broiler works too, but be careful not to burn it!
And there you have it – sous vide creme brulee! It was surprisingly easy, and the texture was out of this world. Super creamy, perfectly set, and that sugar crust on top? Chef’s kiss! I also experimented with some pumpkin pie filling in a jar, and let me tell you, it was a game-changer. The flavors were so intense and well-combined. The texture of these sous vide desserts is so smooth, it’s a total winner for a fancy treat.
I’m definitely going to be trying more desserts with my sous vide. Cheesecake, maybe? Or some fruit compote? The possibilities are endless. If you’ve got a sous vide cooker, you’ve gotta try this. It’s a whole new world of dessert making!
Original article by the Author:Simo,If you intend to republish this content, please attribute the source accordingly:https://www.jaynscott.com/sous-vide-desserts-how-to-make-them-like-a-pro-these-simple-tips-will-amaze-you/
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