Step 1: Preheat the oven

Preheat your oven to 150°C (300°F). Place the ramekins on a baking tray.

Step 2: Heat the cream and vanilla

Pour the double cream into a saucepan. Split the vanilla pod, scrape out the seeds, and add both the seeds and the pod to the cream. Heat gently until just below boiling, then remove from the heat and let it infuse for 5 minutes.

Step 3: Whisk the egg yolks and sugar

In a mixing bowl, whisk the egg yolks and caster sugar until pale and creamy.

Step 4: Combine the cream and egg mixture

Slowly pour the infused cream into the egg yolk mixture, whisking continuously. Strain the mixture through a fine sieve to remove the vanilla pod and any lumps.

Step 5: Bake the custard

Divide the mixture evenly between the ramekins. Pour hot water into the baking tray to create a water bath, ensuring it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the custards are set with a slight wobble in the center.

Step 6: Cool and chill

Remove the ramekins from the water bath and let them cool to room temperature. Chill in the fridge for at least 4 hours or overnight.

Step 7: Caramelize the topping

Sprinkle an even layer of demerara sugar on top of each custard. Use a blowtorch to caramelize the sugar until golden and crisp, or place the ramekins under a hot grill for a few minutes.

Step 8: Serve immediately

Allow the sugar to cool and harden for a few minutes before serving.