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Preheat the oven to 325°F.
In a saucepan, add the heavy cream and vanilla bean paste. Bring to a light simmer for 5 minutes. Take off the heat and cool to room temperature for 30 minutes.
In a bowl, whisk together the egg yolks and granulated sugar until combined and lighter in color.
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Evenly sprinkle the top of each jar with the turbinado sugar. Using a kitchen torch, or under the broiler, melt the sugar until it bubbles and turns dark golden brown. This will form a crunchy top. Let sit for a few minutes.
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Enjoy!
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