Place the cream, vanilla bean and seeds in a saucepan over medium heat and bring to scalding point, then remove from heat. Remove vanilla bean and discard.
Whisk together egg yolks and caster sugar in a bowl for 2-3 minutes or until pale.
Pour hot cream over egg yolk mixture continuing to whisk until well combined. Strain mixture into a jug, evenly divide between 8 x 200ml ramekins
Carefully place ramekins in a deep roasting pan lined with a folded tea towel. Pour boiling water into pan . to come halfway upthe sides of ramekins. Cover pan loosely with foil
Bake in the oven for 40 minutes or until the custard has just set. Remove ramekins from the water bath, and set aside to cool.
Sprinkle Demerara sugar evenly over the surface of the baked custards. Run a kitchen blowtorch over the custards, or place under a preheated grill until the sugar bubbles and caramelises or blow torch. Serve hot
do not burn the sugar on top.
never leave your vanila and cream mixture unutended