In our short “Sous-Vide Cooking for Beginners” series, we’ve now come to everyone’s favorite part of the meal: desserts. It doesn’t matter whether you’re a fan of sweet, salty, or savory. We have an easy starter recipe here for you.

Creme Brulee is such a staple dessert that it’s nearly a cliché. The only way to keep it from becoming one is by offering a twist on the standard recipe. May we suggest this Sous-Vide Cinnamon-Vanilla Creme Brulee recipe?

If you plan to offer cake or ice cream, consider paring either choice with a fine Sous-Vide Salted Caramel Sauce. This extra touch could be all that’s needed to take your dessert fare from good to great.

For a fruit-based dessert, consider Sous-Vide Vanilla Poached Pears. Modernist Cooking, the site hosting the recipe, tells us everything we need to know about this choice dessert: “Pears are one of my least loved fruits when eaten out of hand, but when they’re poached in butter, sugar, vanilla, and spice, well, that’s another story.” Enough said.

For your fancier events, why not try this amazing Sous-Vide Champagne Zabaglione Recipe? Alternating the Italian zabaglione with layers of cream and fresh berries, you’re sure to thrill even the most picky palate with this tempting treat.

Remember that we here at Thermodyne Foodservice Products, Inc. have been manufacturing commercial food warmers and industrial kitchen equipment since 1987. Our goal is not only to provide you with quality products but also to offer helpful information, cooking tips, and recipes to make your job as smooth and effective as possible. For more information on our quality products, please feel free to contact us.