Holiday desserts so easy, you can’t help but make them

Holiday desserts

No holiday celebration is complete without sweet, festive treats. From the nostalgic red, green and snow-dusted Christmas cookies to deep and decadent German Chocolate Cakes packed with coconut. This Christmas why not add a few more delights to the table with little effort but amazing taste?

We have some amazing sous vide options that will excite your family and, hopefully, build some new holiday traditions.


Chocolate Pot de Creme

Velvety Smooth Chocolate Pot de Creme


  • 2 cups whipping cream
  • ½ cup whole milk
  • 5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 6 large egg yolks
  • 1/3 cup sugar
  • Maldon or fluer de sel salt to garnish


  1. Set up Nomiku to 80°C. Use a rack to hold up ramekins or heat safe mini-containers of your choice. In the video we use decorative glasses 5” tall with stems that can go right into the water.
  2. Bring cream and milk just to simmer in heavy medium saucepan over medium heat and add sugar. Remove from heat.
  3. Add chocolate; whisk until melted and smooth. Whisk yolks in one at a time. Strain mixture into an easy to pour vessel.
  4. Divide custard mixture among six 3/4-cup heat safe mini-containers. Put containers into the water one at time. Scoop out excess water as needed. Make sure water comes as high as the chocolate mixture. Do not cover. Allow to sit for 2.5 hours.
  5. Remove from water (note: very hot!) and cool. Put into fridge to set for 3 hours. Serve with whipped cream if desired and top with a sprinkle of flake salt. Serves 6.


Dulce de leche

Dulce de Leche


  • 1 can condensed milk


  1. Set Nomiku water bath to 85°C.
  2. Pour can of condensed milk in a sterilized glass canning jar and seal.
  3. Put jar so that the water covers all of the condensed milk and cook for 15 hours. Eat straight out of the jar after cooling, or top cookies with it…or stuff cookies with it. It is also a great way to top fruit, ice cakes or marble into cheesecake. You can’t really go wrong and it practically makes itself, with the help of Nomiku.

Spiced poached pears

Spiced Poached Pears


  • 1 Bosc pear
  • 1 tbsp Orange pekoe
  • 2 tsp brown sugar
  • 1/2 cinnamon stick
  • 2 cloves
  • 1 star anise pod
  • orange peel


  1. In a food safe bag add all ingredients.
  2. Carefully displace air from the bag.
  3. Set Nomiku bath to 84C.
  4. Sous-vide for 1.5-2 hrs depending on the ripeness and size of your pear.
  5. Serve with vanilla bean ice-cream or thick cream.

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