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1
Put a pie dish of about 8-inches in diameter in the freezer for at least 20 minutes.
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2
Half-fill the sink with cold water.
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3
This is just a precaution in case the custard looks as if it's about to split, in which case you should plunge the pan into the water and whisk the custard.
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4
I'm not saying it will - with so many egg yolks in the rich cream, it thickens quickly and easily enough - but I always feel better if I've done this.
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5
Put the cream and vanilla bean into a saucepan and bring to the boiling point, but do not let boil.
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6
Beat the eggs and sugar together in a bowl, and, still beating, pour the flavored cream over it, bean and all.
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7
Rinse and dry the pan and pour the custard mix back in.
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8
Cook over medium heat (or low, if you're scared) until the custard thickens, whisking almost constantly: about 10 to 12 minutes should do it.
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9
You do not want this to be a good, voluptuous creme, so don't err on the side of runny caution.
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10
Remember, you've got your sinkful of cold water to plunge the pan into should it really look as if it's about to split.
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11
When the cream's thick enough, take out the vanilla bean, retrieve the pie dish and pour the creme into the severely chilled container.
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12
Leave to cool, then put in the refrigerator until truly cold.
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13
Sprinkle with Demerara sugar, spoonful by spoonful, and burn with a blowtorch until you have a blistered tortoiseshell covering on top.
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14
Put back in the refrigerator if you want, but remember to take it out a good 20 minutes before serving.
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15
At which stage, put the bowl on the table and, with a large spoon and unchecked greed, crack through the sugary carapace and delve into the satin-velvet, vanilla-speckled cream beneath.
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16
No more talking: just eat.
