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2 ½ cups heavy cream
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1 vanilla pod or 1 tsp vanilla extract
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8 egg yolks
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3 tbsp sugar
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6 tbsp demerara sugar
Put a pie dish in the freezer for 20 minutes.
Put the cream and the vanilla in a saucepan and bring to a boiling point, but without letting it boil.
Beat the eggs and the 3 tbsp sugar. While whisking, pour the cream over top of the yolks.
Pour the mixture back into the saucepan. Cook on medium low heat until it thickens, about 10 miutes.
When the cream is thick, remove the vanilla pod. Pour the cream into the chilled pie plate.
Chill well. Sprinkle with the demerara sugar. Burn with a blow torch until blistered.
Serve.