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1
Preheat the oven to 160C (140C fan/325F/Gas 3).
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2
Meanwhile, put the sugar, egg yolks, and vanilla extract into a large mixing bowl and whisk together by hand.
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3
Put the double cream and single cream into a saucepan and heat until just below boiling point ( just hot enough to put your finger in).
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4
Pour the hot cream into the egg yolk mixture, whisking quickly until combined.
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5
Pour the custard through a sieve into the prepared ovenproof dish.
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6
Put the dish into a large roasting tin and pour enough boiling water into the tin so that it comes halfway up the sides of the dish.
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7
Carefully slide into the oven and cook for 35-45 minutes or until set but with a slight wobble in the middle.
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8
Check after 30 minutes to see how it's doing.
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9
Remove from the oven and leave to cool in the roasting tin, then place in the fridge and chill until stone cold.
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10
Sprinkle over the demerara sugar, then pop under a hot grill, watching it very carefully, for 20-25 minutes or until melted and golden brown.
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11
You could also use a blowtorch to do this.
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12
To give the topping time to soften slightly, chill in the fridge for at least 5 hours and up to 10 hours, but no more or it will turn to liquid.
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13
To serve, cut into portions with a fish slice and decorate with raspberries and mint leaves.
