Pumpkin custards sous vide
Preparation time
Cooking time
Total time
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.
Recipe by Edinburgh Foody at https://www.edinburghfoody.com/2014/10/10/further-experiments-with-the-sousvide-supreme-desserts/