Keep 6 ramekins or a 8 inches pie dish in the freezer for 20 minutes or more.

Place the cream and vanilla pod into a saucepan and bring to a simmer but do not boil.

Beat the eggs and caster sugar together in a bowl, and while still beating. Do not over-beat.

Pour a little cream at a time to tamper the eggs.

Once all the cream is done, pour the custard mix back in the pot.

Cook over medium low heat until the custard thicken. This takes about 10 minutes.

When the cream's thick enough, take out the vanilla pod, retrieve the ramekins/pie dish and pour this creme into the chilled container.

Leave to cool, then put in the fridge for a couple of hours or overnight.

Sprinkle with demerara sugar and burn with a blowtorch till you get a light golden crust.