How to Sous Vide Cheese, Desserts and Custards
Cheese, desserts, and custards can be made better with sous vide.
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Sous Vide Cheese, Desserts and Custards Temperatures and Times
. Below are more sous vide time and temperatures for many of the specific items.
Sous Vide Creme Brulee
Sous vide creme brulee is cooked at a temperature of 190°F (87.8°C) for 60 to 90 minutes. The result is a set and smooth custard that is cooked uniformly throughout.
Sous Vide Curd
The even heating of sous vide makes curd making a breeze. Just cook the mixture at 165°F (73.9°C) for 45 to 60 minutes then blend it well. It will then last several weeks in the fridge.
Sous Vide Dulce de Leche
Dulce de leche is easy with sous vide, just fill a Mason jar with sweetened condensed milk, lightly seal, and cook at 185°F (85°C) for 12 to 15 hours, until it becomes firm. Let them cool and you can refrigerate them for weeks.
Sous Vide Ice Cream
Making ice cream using sous vide is a good way to pasteurize eggs and kill any bacteria making the cold treat safer to eat. Ice cream bases can vary, but most are cooked at 185°F (85°C) for 30 Minutes.
Sous Vide Pie
It sounds a little strange, sous vide is great for cooking the filling of pies, or making individual portions. I'll often make pumpkin pie or sweet potato pie in 4-ounce Mason jars by cooking them at 185°F (85°C) for 1 hour.
Sous Vide Pot de Creme
Pot de creme is a rich, decadent dessert that I often make as individual servings in 4-ounce (118ml) canning jars. I cook them at 160°F (71.1°C) for about an hour.
Sous Vide Zabaglione
Zabaglione is a simple combination of wine or champagne, sugar, and egg yolk cooked at 165°F (74°C) for 20 minutes. At that point, it is ready to be spooned out and enjoyed!