Creme Brle (sous vide)

Whisk yolks, salt, and just under 1/2 cup sugar until smooth.

Slowly pour cream into mixture.

Strain and allow to rest; skim away bubbles that rise to the top.

Slowly pour mixture evenly into sealable jars.

Close jars to fingertips tight; some air needs to escape.

Cook with sous vide at 176 for 1 hour. Remove and let rest until room temperature.

Transfer to ice bath. When cold, tighten lids and store in fridge.

Remove surface condensation, dust with sugar, blowtorch until brown and crisp.