The first thing I cooked when I purchased my first immersion circulator was an eye of round roast. I wanted to sous vide this cut of meat because it can be difficult to cook a larger cut of beef, like a roast, and have it be perfectly done from edge to edge.
I've made my own yogurt in the slow cooker that turned out great, but now that I have a sous vide immersion circulator, I wanted to try making yogurt the sous vide way as well.
At first glance, it may seem like making yogurt sous vide style is overkill, but one thing I really liked about it is that I could make different flavors of yogurt by infusing the milk with different aromatics during the initial heating process.
If you are looking for a simple, make ahead dessert then this sous vide white chocolate cream is perfect. I'm so excited that the recipe has been featured on Jason Logsdons blog, one of the top blogs about sous vide cooking at home!