Wow! That sounds great!

I'm getting closer to perfecting custard. Just made a chocolate raspberry one, too sweet and the texture was a little loose. Probably needs a bit higher temperature.

I also made baby carrots tonight. I put in bacon fat and tarragon. Cooked around 185 for a couple hours. They were overcooked. I really could use some guidance on cooking veg. I was afraid the tarragon would be too strong but it wasn't at all, in fact could barely taste it.

I've been enjoying my hamburgers sous vide too!