SousVide Supreme: desserts is the next experiment

I wrote about my initial experiments with the SousVide Supreme Demi in September. That time, I looked at a number of different dishes including salmon, vegetables and vodka.

As the weather’s getting colder and the nights are closing in, I’ve developed a hankering for warm desserts. Luckily, the SousVide Supreme Demi is great for desserts. Below, are my two favourites: pumpkin custards and a simple rice pudding.

Pumpkin pie without the pastry. Bliss in a ramekin.

Pumpkin pie without the pastry. Bliss in a ramekin.

The pumpkin custards are basically pumpkin pie without the pastry. That works for me since it’s the spicy custard inside that I enjoy. I like them just the way they are, but you can serve them with cream or ice cream.

Risgrynsgröt with a sprinkle of sugar and cinnamon makes a lovely breakfast or a filling dessert.

Risgrynsgröt with a sprinkle of sugar and cinnamon makes a lovely breakfast or a filling dessert.

The rice pudding is based on a Swedish recipe – risgrynsgröt – that uses less butter and cream than some of the British recipes I’ve read, and is flavoured with cinnamon instead of nutmeg.

It could be served with sous vide pears or other cooked fruits: it’s mild creaminess works really nicely against sharper, fruity flavours. I like it sprinkled with sugar and cinnamon.

Risgrynsgröt sous vide
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I like Swedish rice pudding but rarely make it. The recipes are usually for quite large batches and I only want a little of this smooth, soothing, gently cinnamon spiced dish. A little experimentation and tinkering came up with these portion pots. I make them in jam jars and they make lovely breakfast. Take the cinnamon stick out before serving. If you want, top with a dollop of your favourite jam, a teaspoon of marmalade or a sprinkle of cinnamon sugar.
Recipe type: Dessert, breakfast, sous vide
Cuisine: Swedish
Serves: 1
  • 33 grams risotto rice.
  • ½ tsp vanilla infused sugar (or normal caster sugar).
  • ½ tsp butter (or the same of almond oil).
  • 200 ml milk.
  • Pinch of salt.
  1. Mix all ingredients together in a jam jar.
  2. Put in sous vide at 84C for 1.5 hours, stirring every half an hour or so.
  3. Remove the cinnamon stick and serve in the jar or decant into a bowl.

Pumpkin custards sous vide
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umpkin Custards I love pumpkin pie and have made my own in the past. The recipe I have uses condensed milk, and I really don't like it when you can taste the milk. So to make that flavour less prominent, I swapped out some of the condensed milk for dulche de leche and vanilla. And because that's quite sweet, I removed the added sugar. The results are really delicious. The custards are nice on the night but are nicer after resting for a day so the flavours develop.
Recipe type: Dessert, sous vide
Cuisine: American
Serves: 6
  • 1 tin of Libby's compacted pumpkin (or 425 grams of boiled and puréed pumkin).
  • 2 eggs, lightly whisked.
  • ¼ pint condensed milk.
  • ¼ pint dulche the leche.
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground cloves
  • ½ vanilla pod.
  1. Whisk all the ingredients together.
  2. Pour into ramekins (depending on the size of them, this makes 6 - 7 portions).
  3. Cover tightly with plastic wrap.
  4. Put in water bath at 90C for 1 hour. (Put the ramekins on the grille and then add the water - else the water rises as you add the ramekins and might rise above their tops. Luckily, a dousing doesn't affect them if the plastic wrap is tight enough. Before filling, I raised the grille to the correct level by putting it on top of four spare ramekins.)
  5. Take out, remove plastic wrap and let cool somewhat before serving. They puff a little when cooking and will sink down when cooling.


SousVide Supreme

SousVide have a promotional package for the Supreme Demi with everything you need to get started: a SousVide Supreme Demi, a vacuum sealer and a variety of pouches for £351.00.

SousVide Supreme on Twitter

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About Caroline von Schmalensee

Cooking, eating and drinking is fun as well as necessary. I do food for fun and I write for a living. Good food makes the world a more delicious and satisfying place. Good writing, meanwhile, can make the world a less confusing place.


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