Pre-heat to 300
Place ramekins in cake pan to allow for water bath.
In medium pan over low heat, combine the cream, vanilla and salt. Warm for a few minutes. In a large bowl, combine the youls and granulated sugar. Pour in the hot cream and stir gently to combine. Strain the custard into a pitcher and skim off any bubbles.
Pour custard into ramekins, fillin to the rim. Carefully pour warm water into pan until it reaches halfway up the sides of ramekin. Loosely cover with tin foil and bake until set @ 1 1/4 hours.
Remove from water bath and cool. Cover & keep refrigerated.
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