Heat oven 150c
CREAM WITH SEES HEAT UP: Pour the cream into a small, heavy-based pan and slit the vanilla pod in half lengthways. Scrape out the seeds and put the pod and the seeds into the pan with the cream. Bring to the boil over a medium-low heat.
EGG AND SUGAR MIX: Yolks and caster sugar into a medium-sized heatproof bowl and stir until just combined.
PUT MIX INTO CREAM: When the cream begins to boil, remove the vanilla pod and then pour the cream on to the yolk and sugar mix, stirring constantly to mix.
OVEN BAKE : Divide the mixture between the ramekins and pour cold water into the tin until it comes two-thirds of the way up the ramekins. Bake for about 40 minutes until the custard is set – it should only wobble faintly when shaken. Cool and then chill until cold.
CHIll : put to fridge
SERVE: put demerara sugar on top, and put on hot grill and put back to fridge for half an hour before serving.
