Oh my...

The savory egg custard is fantastic! 155 is the right temperature, just not in a jar. Also, the stuff that was on the bottom got more done, so next time I'll have it resting on an inverted ceramic bowl to cook.

Also, I won't use fish sauce next time, or use much, much less. The flavor is extremely concentrated in this. It's weird because I normally don't taste fish in fish sauce but I can like this. Still, it isn't bad at all.

Next time I will use bacon, onion powder. I can imagine if one used dairy products that parmesean would be fabulous.

The texture is to die for. Hot, smooth, pudding like. Wow!