500ml cream
125g caster sugar
1 vanilla pod
5 egg yolks
1 egg white
100g demerara sugar
Preheat the oven to 120C/250F. Put the cream, milk and half the sugar in a saucepan with the vanilla pod. Bring just to the boil.
Meanwhile, mix together the remaining sugar, egg yolks and white. Strain the boiling milk over the egg mixture, whisking well.
Ladle into eight 125ml ramekins and place in a roasting tin. Pour enough hot water into the tin to come halfway up the sides of the ramekins. Cook for 1.5 hours, or until set in the center. Cool and refrigerate until ready to serve. Just before serving, sprinkle the tops with demerara sugar ad caramelize under a very hot grill or with a blowtorch. Serve immediately.
