Sous Vide Dulce De Leche Banana Trifle
Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.
Ingredients for 8
2 (14-ounce) cans sweetened condensed milk
1 fully baked angel food cake, homemade or store-bought, sliced into 1- to 2-inch cubes
2 cups freshly whipped cream or Cool Whip
1 cup chopped pecans
1 banana, sliced into thin rounds
Set the Anova Sous Vide Precision Cooker to 185ºF (85ºC).
Place the sweetened condensed milk in a large zipper lock bag. Seal the bag using the water immersion technique. Place the bag in the water bath and set the timer for 10 hours, or up to 14 hours, depending on the color of caramel desired. My favorite color of dulche de leche cooks for 12 hours.
When the timer goes off, remove the bag from the water bath. Let the dulche de leche cool to room temperature.
Prepare the angel food cake, whipped cream, pecans, and bananas while the dulche de leche is cooling.
To build the trifle, layer the cake, followed by the banana, dulche de leche, pecans, and whipped cream, in a clear serving dish. Continue layering until you've filled the entire dish. Garnish with additional whipped cream, dulce de leche, and pecans.