Examples of Sous Vide Dessert Recipes

Explore easy and delicious sous vide dessert recipes that will impress anyone!
By Taylor

Introduction to Sous Vide Desserts

Sous vide cooking is a fantastic technique that allows you to create perfectly cooked dishes by immersing food in a precisely controlled water bath. This method isn’t just for savory meals; it can also elevate your dessert game! With the sous vide method, you can achieve textures and flavors in desserts that are hard to replicate with traditional cooking methods. Below are three delightful examples of sous vide dessert recipes that are sure to impress.

1. Sous Vide Crème Brûlée

Crème brûlée is a classic dessert known for its creamy texture and crunchy caramelized sugar topping. The sous vide method ensures that the custard is perfectly cooked without the risk of curdling.

This recipe is perfect for dinner parties or special occasions when you want to impress your guests with a restaurant-quality dessert.

To make sous vide crème brûlée, gather the following ingredients:

  • 2 cups heavy cream
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 5 large egg yolks
  • Extra sugar for caramelizing
  1. In a medium saucepan, combine the heavy cream, sugar, and vanilla extract. Heat over medium until the sugar dissolves, then remove from heat and let cool for about 10 minutes.
  2. In a separate bowl, whisk the egg yolks until they are light and fluffy. Gradually add the cooled cream mixture, whisking continuously until fully combined.
  3. Pour the mixture into four 4-ounce mason jars, leaving a little space at the top. Seal the jars loosely with their lids.
  4. Preheat your sous vide water bath to 176°F (80°C). Submerge the jars in the water bath and cook for 1 hour.
  5. Once cooked, remove the jars from the water and let them cool to room temperature, then refrigerate for at least 2 hours or overnight.
  6. When ready to serve, sprinkle a thin layer of granulated sugar on top of each custard and use a kitchen torch to caramelize the sugar until golden and crispy.

Notes: You can add different flavors to the custard by infusing the cream with ingredients like orange zest or espresso beans before mixing with the egg yolks.

2. Sous Vide Chocolate Fondant

Chocolate fondant is a rich, molten chocolate cake that is a show-stopper at any dinner. Cooking it sous vide guarantees a perfectly gooey center.

This dessert is ideal for chocolate lovers and is best served warm with a scoop of vanilla ice cream.

You will need:

  • 1 cup dark chocolate (70% cocoa), chopped
  • 1/2 cup unsalted butter
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1/2 cup all-purpose flour
  • A pinch of salt
  1. In a heatproof bowl, combine the chopped chocolate and butter. Melt them together over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.
  2. In another bowl, whisk together the sugar, eggs, and salt until well combined. Slowly pour the melted chocolate mixture into the egg mixture, whisking continuously.
  3. Sift the flour over the mixture and fold gently until just combined.
  4. Lightly grease four ramekins, then divide the batter evenly among them. Seal the ramekins tightly with aluminum foil.
  5. Preheat your sous vide water bath to 176°F (80°C). Submerge the ramekins in the water bath and cook for 1 hour.
  6. Once cooked, carefully remove the ramekins from the water bath and let them cool for a few minutes before serving.

Notes: For an extra touch, add a piece of chocolate or a teaspoon of peanut butter in the center of the batter before sealing the ramekins. This will create an even more gooey center!

3. Sous Vide Poached Pears

Poached pears are a light and elegant dessert, perfect for any occasion. Cooking them sous vide allows the flavors to infuse beautifully while maintaining their shape.

This dessert is great for a healthy option or as a refreshing end to a heavier meal.

Ingredients needed:

  • 4 ripe pears, peeled and halved
  • 2 cups red wine
  • 1/2 cup granulated sugar
  • 1 cinnamon stick
  • 2 star anise
  • 1 teaspoon vanilla extract
  1. In a saucepan, combine the red wine, sugar, cinnamon stick, star anise, and vanilla extract. Heat over medium until the sugar dissolves. Remove from heat and let it cool slightly.
  2. Place the pear halves in a vacuum-sealable bag and pour the wine mixture over them. Seal the bag using a vacuum sealer.
  3. Preheat your sous vide water bath to 185°F (85°C). Submerge the sealed bag in the water bath and cook for 1 hour.
  4. Once the pears are tender, remove the bag from the water and let it cool slightly. You can serve the pears warm or chilled.
  5. To serve, drizzle some of the poaching liquid over the pears and garnish with fresh mint or whipped cream if desired.

Notes: You can experiment with different spices like cloves or cardamom to add unique flavors to the poaching liquid. For a twist, try using apple cider instead of red wine for a lighter dessert!