Try these sous vide recipes for desserts that are both decadent and innovative.
Chef Irvin Van Oordt pairs vaccum-sealing with the freezer to create a white chocolate "sponge."
This playful take on breakfast is actually a vegan dessert.
We partnered with Signature Kitchen Suite and used their 48-inch Dual-Fuel Range with Built-In Sous Vide Sous Vide for a perfectly even custard.
Enjoy this sweet sneak peek recipe from Sous-Vide's Fall/Winter 2019 issue, out October 29.
Chris Taylor and Paul Arguin—award-winning bakers behind The New Pie—share their recipe for the ultimate apple pie made using sous vide.
Compression gives the summer fruits and veggies a serious flavor boost.
If summer had a flavor, it would be this vegan tropical popsicle, which uses coconut milk as its base.
This fruit-forward sous vide popsicle refreshes on a hot summer day.
Look no further for a boozy-yet-mellow frozen treat.
Sous vide makes this pop’s custard base perfectly silky-smooth.
Your summertime childhood favorite is back—and all grown up.
Celebrate the season’s rich selection of fruits with sous vide—and enjoy in the sun.
Cuisine Solutions “pear”ed with CREA to develop this elegant sous vide poached pear dessert for International Sous Vide Day 2019.
Use sous vide to whip up a sophisticated and flavorful flan.
Luxurious chocolate pudding is topped off with an even more luxurious créme anglaise.
The three-star Michelin chef shared his recipe exclusively for Sous-Vide’s online readers.
Ile Flottante—‶Floating Island″—is a truly elegant finish for a special meal.
Use sous vide to perfect homemade macarons. This version uses spiced sweet potato for a fall flavor spin.
How about them apples? Use this technique to extend the season.
When it comes to the key value propositions of sous vide—flavor and texture—the proof is in the pudd—err, panna cotta.
A mid-century-modern favorite gets a sous vide update with this innovative take on pineapple upside-down cake.
Bold espresso and flavorful chocolate artfully combine for the ultimate caffeine-spiked dessert.
This sous vide cake was presented as part of a tribute to renowned chef Jacques Pepin by Cuisine Solutions' chefs during the annual International Association of Culinary Professionals’ (IACP) conference.
Ramekins add shape to this decadent bread pudding recipe.