Preheat often to 325F. Place ramekins* on a rimmed baking sheet or shallow baking dish. (*The recipe makes about 650 mL/22 fl oz of custard. How many ramekins you need will depend on the volume of the ones you have)

Combine yolks and sugar in medium bowl and whisk well to combine. Set aside.

Pour custard into ramekins then fill the roasting pan with water to come up half way the sides of the ramekins. I like to pull my oven rack out and put the roasting pan down and then pour the water, that way I’m not worrying about spilling the custard or the water all over the floor or myself. Many recipes will tell you to use boiling water and you can feel free to do so, but I’ve not found a huge difference in the result and generally use warm water from the tap.

Bake for 35 to 40 minutes until set around the edges but still wobbly in the centre;Remove from water bath and place chill for at least 2 hours or overnight

When ready to serve. Sprinkle the top with the demerara sugar and gently shake and tap the ramekin to distribute the sugar evenly, pour off the excess sugar into the next ramekin and repeat until all the brûlées are done.

Now the fun part: using a kitchen torch, evenly heat the top of the brûlée to caramelise the sugar

Let the brûlées stand a few minutes for the caramel to harden before serving

Enjoy!