Sous Vide Salted Caramel Sauce

Name: Sous Vide Salted Caramel Sauce
Total time: 1 h 40 min
Yield: 1
Ingredients: Egg yolks; Sugar; Salt; Vanilla extract

01 Jan 2014

Amie Watson

Journalist

Difficulty

Intermediate

Total Time

1H 40MIN

Ingredients

Egg yolks: 4

Sugar: 1/4 cup

Salt: 1/4 tsp

Vanilla extract: 1/2 seeds of 1 bean

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.

Learn how to make the perfect sweet and salty caramel sauce sous vide in our step by step recipe below. To enjoy it at its bese serve warm over vanilla gelato.

01.

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.

02.

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.

03.

Remove from water, cut open package, and pour warm over ice cream, or, ideally, pacojetized vanilla bean gelato.

If you liked that, here's how to make sous vide dulce de leche:

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.

Amie Watson

01 Jan 2014

The Expert

Amie Watson is a Montreal-based food and travel writer, tech journalist, television contributor, copywriter, researcher and founder of the Fork That restaurant app. She loves all things local, organic, gluten-free and dairy-free but, most importantly, delicious (e.g. she will never love celery root, even if it’s organic and weeded by pampered, free-range goats).

Her skills include slicing, dicing, braising, broiling and Pacojet-izing. When not dreaming of macadamia nut-vanilla bean gelato, she can be found interviewing and collaborating with chefs, restaurateurs and sommeliers; writing recipes; planning cookbooks; and guiding food tours.

In addition to FineDiningLovers.com, she’s written for enRoute, National Post, the Montreal Gazette, MenuAruba.com, MenuBarbados.com, Turkish Airlines, MSN.com, AFAR.com, and ALIVE Magazine. She’s also does regular television segments for Global Television and Breakfast Television, where she talks about everything from food policy to sake bars.

Originally from St. John’s, Newfoundland, she left the island in search of less rocky, less cabbage-y pastures and fell into a world of pad thai, jap chae and jerk chicken while studying classical percussion in Toronto. She moved to Montreal for her master’s degree and decided she liked duck confit, banh xeo, tajine and natural wine enough to stick around. In 2017, she launched her iOS and Android mobile app, Fork That, which helps users find restaurants nearby in more than 30 countries.

Her top food and travel memories include eating miracle fruit followed by a fruit buffet in an organic orchard in Penang, Malaysia; cooking vegetarian bean and choclo ceviche with rock climbers in mountainous Huaraz, Peru; and centrifuging figs in the Modernist Cuisine Test Kitchen in Bellevue, Washington.

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