Heat the heavy cream in a saucepan till it gets hot and you start seeing steam. Do not let it boil.

Cut open the vanilla pod and scrape the seeds. If you are using vanilla essence, add it towards the end after you have tempered the egg yolks with the cream.

Add the vanilla seeds and the bean pod to the cream and let it infuse.

While the cream is heating, seperate the yolks from the eggs.

Whisk the egg yolks for 2 minutes . Add 1/4 cup of the sugar and whisk for another 2 minutes. Add the salt.

Add 2 tablespoons sugar to the cream and mix until dissolved . Add the cardamom and saffron. Once you see steam remove the vanilla pods and switch off the stove.

Tempering the eggs : Add the hot cream little at a time to the yolks and keep whisking constantly till the temperature of the yolks increases slowly without scrambling the eggs. 

Now strain this mixture to get rid of any scrambled eggs.

Now add the vanilla essence , if you are using.

Pour this mixture into ramekins and keep in a deep baking tray.

Add boiling water halfway through the baking tray .

Cover with foil , to avoid burning the tops.

Bake at 350°F  for 30 - 40 minutes till it is set.

Remove and once it is cold, keep in the fridge till it is chill.

Spinkle demerara sugar or any sugar of your choice and using a blow torch caramelize the sugar till it is hard. Optionally you can use the broiler setting in the oven for a few minutes to crystallize . But keep watching , as it tends to burn. 

Chill and serve