For the compote:
Heat heavy frying pan.
Add vanilla pod, and heat to release aroma.
Add berries, heat for approx 1 minute, add sugar, toss to melt sugar.
Heat for one minute.
Add kirsch, heat for 30 seconds then remove from the heat.
Divide the compote between 4 ramekins and leave to cool.
For the crème brûlée:
Pre-heat oven to 180°C/gas mark 4.
Mix together the egg yolks and sugar in a large bowl.
Add the cream to a saucepan and scrape in the vanilla seeds and add in the pod.
Bring cream and vanilla pod to the boil.
Whisk the hot cream into egg yolks and sugar mixture.
Slowly heat in a pan until the custard begins to thicken, (consistency of single cream).
Divide mix between the 4 ramekins containing the compote, place these on newspaper, in a roasting tray, surround with warm water, three quarters of the way up.
Cook in oven for 20-30 minutes there should be a slight movement in the centre of the custard.
Remove from the oven and allow to cool and set.
Sprinkle with the Demerara sugar and caramelise using a blow torch (or under a hot grill).
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