I got a new controller. This one came from Fresh Meals Solutions. I think it is more accurate than the old one.

I also perfected my lemon curd sous vide. I put the mixture in little 1 cup ball jars and go for about 20 minutes at 155-160. I check on it and pull it before it totally sets.

I used to do it in ziplock bags but it always got a little too set up.

I'm making a batch of dulce de leche now for NY Eve's dessert.