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A sous vide recipe for salted caramel sauce: here is the step by step recipe to prepare a dish with techniques learnt at the Modernist Cuisine Cooking Lab.
- Preparation time
- Cooking time
- Recipe category Dessert
- Recipe yield 4
Whisk together all ingredients and transfer to a food-grade plastic bag.
Vacuum seal (freeze the unsealed food-grade plastic bag first if your vacuum sealer doesn’t seal liquids well).
Or place in a re-sealable plastic bag and lower open bag slowly into water.
Seal bag, removing as much air as possible as you lower the bag.
Place in an immersion circulator preheated to 82°C.
Set a timer for anywhere between 1-4 hours, until you’re ready to eat.
Within this window of time the caramel’s texture will not change.
Remove from water, cut open package, and pour warm over ice cream, or, ideally, pacojetized vanilla bean gelato.