Pre-heat oven to 150 C / 302°F no fan
Prepare the water bath: Fill a baking tray with warm water then place the ramekins into the water. Make sure the water does not come up higher than half of the ramekins
Heat cream, vanilla, and half of the sugar in a saucepan on medium heat and bring it to simmering. Do not cook the mixture, only to simmering
In the meantime, whisk egg yolks with remaining sugar for a minute or two
As the cream mixture starts simmering, immediately but slowly pour it into the egg yolk mixture and whisk until combined
Pour the liquid through a sieve and divide the mixture between 4 ramekins, fill them up to ¾. Depending on the size of your ramekins, you might need more or less.
Bake the custard in the water bath for about 45min. Baking time depens on your oven and size of ramekins
Once they are baked, cool them in room temperature, then place them into the fridge for min 4 hours for the custard to set
Store the ramekins refrigerated for 2-3 days and caramelize the top straight before serving
Sprinkle the top with demerara sugar, approx. one table spoon per ramekin, then caramelize the top in a few seconds with a blow torch
Place the ramekins back to the fridge for a few minutes for the caramel to properly harden on top. Serve shortly after