Sous vide cooking isn’t just for main courses, but can also be used to prepare desslighterts. Here are my favorites.
Cheese Cake
Based on a recipe from Cook’s Illustrated.
Topping
- 3 graham crackers
- 1 tbsp butter
- 1½ tsp sugar
- ¼ tsp ground cinnamon
- pinch of salt
Crumble crackers in the processor. Melt butter, stir in sugar, cinnamon, salt, and crumbs. Continue stirring for a minute or so, then let cool down.
Filling
- 4 tbsp sugar
- 1½ tsp grated lemon zest
- 12 oz cream cheese
- 2 eggs
- ¼ cup whipping cream
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- ⅛ tsp salt
Process sugar and lemon zest, add cream cheese and process. Add eggs, cream, lemon juice, vanilla, and salt, and process. Transfer to containers, and cook for 60-75 minutes at 80°C. Let cool down and refrigerate a couple of hours. Add the crumbs before serving.
Rice Pudding
- ½ cup sweet rice
- 2 cups milk
- 1 can coconut milk
- 4 tbsp sugar
- 2 tsp vanilla extract
- ¼ tsp ground cardamom
- ¼ tsp fresh ginger
- ¼ tsp salt
Spread the rice across several containers. Mix the remaing ingredients, and fill the containers. Cook for 70 minutes at 92°C. Let cool down and refrigerate for a couple of hours.