Sous Vide Crème Brûlée with Celsius°Cooking™
This smooth and creamy crème brúlée recipe has a hint of vanilla for a classic and elegant dessert. We use raw sugar for the caramel top for a richer flavor and faster caramelization.
Sous Vide Orange Chocolate Ganache Tart with Orange Anglaise with Celsius°Cooking™
Silky smooth ganache with a hint of orange zest in a speculoos cookie crumb shell. This elegant tart is any chocolate lover's dream. Top it with fresh citrus and a silky smooth orange creme Anglaise.
Sous Vide Béarnaise Sauce with Celsius°Cooking™
Béarnaise is a classic French sauce made of clarified butter emulsified in egg yolks and white wine, and a distinct tarragon aroma. Similar to Hollandaise Sauce, it is traditionally used for pan-seared steaks.
Homemade Yogurt with Celsius°Cooking™
Our recipe for homemade yogurt uses only 2 ingredients. It is Cue's precise temperature control that allows the cultures to thicken the milk slowly while developing delicious flavor. One taste and you will be hooked!
Poached Eggs with Celsius°Cooking™
Fear no longer: the perfectly poached egg at home is possible! These make for a great eggs benedict, delicious salad topping, or a delightful breakfast all on their own.
