Burnt cream! doesn't sound very appetising but it really is! and this is super easy to make
reheat the oven to 150C and put 4 small ovenproof ramekins in a baking tin. Pour the cream into a small, heavy-based pan and slit the vanilla pod in half and 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.
Meanwhile put the yolks and caster sugar into a medium-sized heatproof bowl and stir until just combined. 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.
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 slightly when shaken, then chill until cold.
Scatter the tops of the cold brulees with demerara sugar, and use a blowtorch to caramelise the tops