Sous Vide Dulce de Leche
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
Dulce de Leche is a magical, super-sweet sauce made by slowly heating sweetened condensed milk, so the Anova Sous Vide Precision Cooker is the perfect way to do it. We put the milk into a canning jar and sealed it (so we could watch the transformation from cream-colored to a deep golden brown), but you could also just cook it straight in the unopened can. We recommend serving it over ice cream, but it’s good with just a spoon, too.
Ingredients for 4
1 (12-ounce) can sweetened condensed milk
Set the Anova Sous Vide Precision Cooker to 185°F (85°C).
Seal the sweetened condensed milk in a canning jar. Place in the water bath and set the timer for 12 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the jar submerged.
When the timer goes off, remove the jar from the water bath. Serve immediately or refrigerate for up to two weeks.
185 F / 85 C Recipe Temp