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.

• Creme Brulee: 190°F (87.8°C) for 60 to 90 minutes (85.0ºC)
• How to sous vide creme brulee

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.

• Curd: 165°F (73.9°C) for 45 to 60 minutes (73.9ºC)
• How to sous vide curd

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.

• Dulce de Leche: 185°F (85°C) for 12 to 15 hours (85.0ºC)
• How to sous vide dulce de leche

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.

• Ice Cream: 185°F (85°C) for 30 minutes (85.0ºC)
• How to sous vide ice cream

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.

• Sweet Potato or Pumpkin Pie: 185°F (85°C) for 1 Hour (85.0ºC)
• How to sous vide pie

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.

• Pot de Creme: 160°F (71.1°C) for 1 Hour (71.1ºC)
• How to sous vide pot de creme

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!

• Zabaglione: 165°F (74°C) for 20 minutes (73.9ºC)
• How to sous vide zabaglione