Put the cream in a heavy-based pan with the vanilla pod seeds. Slowly bring to the boil and set aside for 20 minutes. Cut the pieces of Turkish delight into small pieces and place into the base of six 150 ml (5 fl oz) capacity earthenware dishes.

In a separate bowl, beat together the egg yolks, caster sugar and the rosewater. Pour the vanilla-flavoured cream on to the egg mixture and mix together until thoroughly combined.

Return the cream and egg mixture to the pan and cook, stirring constantly, over a low to moderate heat until bubbles start to appear on the surface, but do not allow the custard to boil. Pour immediately into the earthenware dishes. Set aside to cool, then chill overnight. Do not cover the dishes as you want a skin to form on the top of the custard.

Liberally sprinkle the custards with demerara sugar. Preheat the grill and, when hot, put the dishes underneath until the sugar has melted and is a deeper brown. Allow the dissolved sugar to set hard for 10 minutes before serving.