Aw! Good idea, unfortunately my stock is nourishing the fishes now... or probably on it's way to a water treatment facility.
I thought about freezing some into cubes and using for SV veggies, but didn't feel like fussing over it.
Just fished another custard out of the water bath
Wow, this thing makes making custards such a breeze. They don't look as gorgeous as ones done in a double boiler with no lumps at all. There are little micro-lumps you can see, but they don't have any texture, the custard feels completely smooth in the mouth.
This one I did just a tad cooler, 152 instead of 155 and it's a little less firm. But I didn't mind the firmness of the other one.
Here's my recipe:
1/3 cup of lemon juice
1/2 tsp of vanilla
About 12-15 tsp of sweetness -- depending how sour you like it
6 large eggs
Dump into a blender, sweeten to taste. Dump into a ziplock bag. Remove as much air as possible. Invert a bowl on the bottom of the cooker so the eggs won't be in contact directly with the hottest part of the cooker. Place eggs bag in, place something on top to weight it down. Put in probe.
Don't know how long it has to cook but I fish it out around 20 minutes or so after water bath hits the temperature.
152: A more pudding like consistency
155: More like a baked custard, except perhaps softer.