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In a medium mixing bowl, whisk together the vanilla pudding mix with heavy cream, milk, vanilla bean paste and salt until smooth. Divide the mix between 4 6-ounce ramekins and refrigerate until firm, at least one hour.
Once firm, remove from the fridge and top each pudding with 1 1/2 teaspoons of sugar. Flatten the sugar so that it’s in an even layer then use a kitchen torch to torch the tops of the crèmes brulées until the sugar melts and turns amber in color.