155g egg yolk
150g sugar
250ml milk
700 ml heavy cream
3 vanilla beans

Scrape vanilla beans and add to milk. Bring to a scald, steep a minimum of 45 mins. Ribbon yolks and sugar, bring milk back to scald and temper into yolks. Strain into an ice bath. Add heavy cream, cool.

Cook in a covered bain marie, 350 degrees, until set. Sprinkle with demerrara sugar, brulee.