5 egg yolks
1/2 cup sugar
2 cups heavy whipping cream
1/4 teaspoon salt
1 teaspoon vanilla extract
Mix all ingredients together except the HWC. Slowly pour in the cream will continuing to mix well. Let mixture sit for a few minutes while getting your SV up to 179 degrees. Pour mixture in bag and using water displacement method, but bag in water bag. Cook between 1-4 hours then let cool on counter.
Put into ramakins or small containers, preferably not ones that will melt. Chill in fridge for at least a few hours.When ready to serve, sprinkle Turbinado or Demerara sugar on top and torch the sugar with a small (or big) torch.
