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Pre-heat the oven to 150℃ / 302°F, no fan.
Prepare the water bath: Fill a baking tray with warm water, then place the ramekins in the water. Make sure the water does not rise above half of the ramekins.
Heat the cream and half of the sugar in a saucepan on medium heat and bring it to a simmer. Do not cook the mixture, only heat it to a simmer.
In the meantime, whisk the egg yolks with the remaining sugar and vanilla for a minute or two.
As the cream mixture starts simmering, immediately but slowly pour it into the egg yolk mixture and whisk until combined.
Pour the liquid through a sieve and divide the mixture between the 4 ramekins, filling them up to ¾.
Bake the custard in the water bath for about 45 min. The baking time depends on your oven and the size of the ramekins.
Once they are baked, cool them at room temperature, then place them into the fridge for minimum of 4 hours for the custard to set.
Right before serving, sprinkle each ramekin with approximately one tablespoon of demerara sugar and then caramelize it for a few seconds with a blow torch.
Place the ramekins back in the fridge for a few minutes so the caramel can harden properly on top, and serve shortly afterward.