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Preheat oven 325°/350°
scald vanilla (140°) with the creme
mix egg yolks with sugar SEPARATELY
Temper scalding creme into yolks quicky (small amount of hot liquid & stir)
Add salt
Strain liquid and remove bubbles with torch
Fill shallow ramekins and Cook custard in water bath:
(wet towel on bottom of pan + boiling water ontop)
cook for 30/45 min: should be wiggling (jellylike),
Refrigerate for 4 hours
Torch some sugar on top