I'm interested in knowing if anyone has made a Budino sous vide or if anyone can offer suggestions on things like cook time and temp. I'd imagine with sous vide I could dial in an amazing texture, but I have a few questions.
- Do you think I could just mix everything together, pour in a mason jar (maybe not completely full) and cook in the water bath?
- Even if I were to cook the budino perfectly, could the extended cooking time adversely affect other ingredients (say, overcooking a dulce de leche?)
It'd be really cool to have a pretty simple, fool proof dessert option. Just pour in jars, cook off, chill, and serve.
Any ideas or input welcome!
