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Preheat oven to 160C.
Into a saucepan pour cream and milk, add to the mixture a scraped vanilla bean and pod or vanilla bean paste. Set to one side.
Beat together egg yolks and caster sugar until pale in colour and a little fluffy.
Heat the cream and milk mixture,bringing it just to the boil. Mix in a pinch of salt and remove the vanilla bean pod.
Pour the hot cream slowly into the egg and sugar mixture, whilst whisking constantly.
Pass the mixture through a sieve into a jug.
Use a big spoon and scoop off all the foam on top of the custard and discard.
Set four ramekins in a large roasting tin and pour in hot water to the depth of 2 centimetres.
Pour the mixture equally into ramekins.
Put the tray carefully into the oven pre-heated oven. Cover the ramekins with a baking sheet so it sits well above the ramekins and covers them, but not the whole tin, leaving a small gap for air to circulate.
Bake the custards for 30 minutes until it is gently set. To check if custards are ready, gently sway the baking tray and if crème brûlée are ready they will wobble a bit like jelly in the middle.
Remove the tray from the oven and set on a wire rack to cool for 10 minutes. Transfer the ramekins to a fridge, to cool completely.
When you are ready to serve, sprinkle a small amount of demerara sugar evenly over custard and place under a hot grill until golden brown.