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Combine the heavy cream and the vanilla pod in a medium saucepan. Heat slowly over medium-low heat, bringing it just to a simmer. Remove the pan from the heat just before the cream boils.
Split the vanilla pod in half lengthwise with a knife. Use the point of the knife to scrape out all the tiny black seeds from both halves. Set the seeds aside for later.
Slowly pour the hot, vanilla-infused cream into the egg and sugar mixture, stirring constantly to temper the eggs. Rinse out the saucepan you used for the cream, dry it, and then pour the custard mixture back into it.
Heat the custard over low heat, stirring slowly and almost constantly. Make sure your spoon reaches into all the corners of the pan to prevent curdling. Continue heating until the mixture thickens enough to coat the back of a spoon. Do not let the mixture boil, or the eggs will scramble.
Pour the warm custard through a fine-mesh sieve directly into the ramekins, filling them right to the top. Let them cool completely at room temperature, then transfer them to the refrigerator to chill and set overnight.
When ready to serve, dust the top of each custard with a thin, even layer of demerara sugar. Place the ramekins under a very hot grill for just a few seconds, watching closely until the sugar melts and forms a shiny, amber caramel crust. Let the brûlées cool for a few minutes to allow the caramel to harden before serving.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
