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Sous vide infused cream and milk can be much easier than on a stove because of the total control over the temperature you have. I often use infused creams for panna cotta and caramel sauces. I usually sous vide them at 130°F to 160°F (55°C to 71°C) for 1 to 3 hours.
Cream and milk can be easily infused with the sous vide or whipping siphon methods. They readily take on the flavors of herbs, spices, fruits, and berries as well as cookies and candy. They can also be infused with the traditional hot infusion method, by slowly heating the cream and flavoring agents to a simmer and then letting it cool.
You can follow the typical sous vide infusion process for the times and temperatures, as it works very well for most milk and cream.
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Do you have experience cooking infused cream and milk? Let us know your thoughts in the comments below!
Looking for more infusions? Check out the sous vide infusions time and temperatures for all the sous vide information you need.