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Make a caramel by cooking 6 tablespoons of granulated sugar with 2 tablespoons of water until dark amber. Pour the caramel into 4 ramekins.
In a saucepan, heat the half-and-half with the vanilla bean pod and a pinch of salt until steaming.
In a bowl, whisk the egg yolks and demerara sugar until pale and frothy.
Temper the egg mixture by slowly pouring in the hot half-and-half while whisking constantly.
Strain the custard through a fine-mesh sieve.
Pour the custard into the prepared ramekins.
Bake the custards in a water bath at 300°F for 30-35 minutes, until just set.
For the crème brûlée, remove the foil covers and sprinkle the tops with the remaining 6 tablespoons of granulated sugar. Caramelize the sugar with a kitchen torch.
For the crème caramel, invert the custards onto plates to reveal the caramel sauce.