The Traditional English Restaurants of London

Put three-quarters of the double cream in a heavy saucepan with the vanilla pod and bring to the boil. Mix the remaining cream well with the yolks and caster sugar and pour into the boiling cream. Stir constantly over a gentle heat until the mixture thickens, but do not allow it to boil or it will curdle.

Remove from the heat and allow to cool.

Discard the vanilla pod, them pour into individual heatproof dishes and chill in the refrigerator until set. Sprinkle a layer of demerara sugar over the top of each dish and flash under a really hot grill so that the sugar caramelises quickly.

Chill again in the refrigerator before serving.