This yummy baked custard uses real scotch.  I like to use a strongly flavored scotch for maximum impact.

For 6 servings you’ll need:

• 2 1/2 cups heavy cream
• 1/3 cup dark brown sugar
• 5 egg yolks
• pinch salt
• 1-2 tablespoons scotch
• 1 teaspoon sugar

The custards will bake in a water bath so start boiling 4-6 cups of water.  Preheat your oven to 300F.

Place 6 1-cup ramekins in a large baking dish.  I found that 6 Pyrex 1-cup ramekins fit perfectly into a 13×9″ Pyrex baking dish.

Gently heat the brown sugar and 2 cups of cream over low heat.  Once the sugar is dissolved let the mixture cool for 10-15 minutes.  Add the scotch and a pinch of salt.

Beat the egg yolks in a separate bowl.  Gradually add the cream mixture while continuously beating the mixture.

Divide the mixture evenly into the ramekins (a ladle works well for this).  Put the pan in the oven and carefully pour the boiling water into the pan around (not inside!) the ramekins.  The water should cover 1/2 to 3/4 of the ramekins.

Bake for about 30 minutes until the center of the custard is just set and stops looking liquidy when you wiggle it.  Remove the ramekins from the water bath and let cool on a baking rack.  When cool move to the refrigerator to chill.

Before serving, whip the remaining 1/2 cup whipping cream with 1 teaspoon of sugar.  If you’re feeling fancy add a dash of the same scotch you used in the custard.  Serve the custards topped with whipped cream.

Enjoy!