Sous Vide Dulce De Leche Banana Trifle

When people think of sous vide, they typically don’t think of sweets. This is a great, and easy recipe for the next time you’re entertaining. With minimal ingredients, you can create something truly beautiful and equally delicious. Since you can make the dulce de leche ahead of time, it’s great for unexpected visitors as well.

Author

Mike Castaneda

Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.

Prep Time: 00:10

Recipe Time: 12:10

Temperature : 185F / 85C

Ingredients

• 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

Directions

1. Set the Anova Sous Vide Precision Cooker to 185ºF (85ºC).
2. 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.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Let the dulche de leche cool to room temperature.
2. Prepare the angel food cake, whipped cream, pecans, and bananas while the dulche de leche is cooling.
3. 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.