Sous Vide
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Can create the perfect puddings, cheesecake, mouse, etc.
Any type of "temper to perfect temp" recipe works.
Most of the time you can sous vide it fine in mason jars too, so you just pop the top amd it's ready to eat.
Custard, cake, pudding, you mame it. Prep it in the mason jar, lock the lid on tight and then loosen off the lid about half a turn. You should see a tiny trail of smol bubbles slowly trickle out as it pressurizes in the bath.