I made Creme Broule this evening using the Joule sous vide stick. One hour at 181F – the texture is a custard and I modified the recipe just slightly by adding a bit of good bourbon vanilla extract.

Pictures of course to follow. Then  I put some turbinado sugar on top and used the torch to turn it to caramel. My mouth still recalls the silkiness of this and I had to try it still warm. It cooked in a 181F bath for a bit over an hour.

I cannot say it any plainer, my culinary life has changed immensely since getting this Joule. For between $150 and $200 it really is a life changer.