Instructions

1. 1

   Preheat oven to 150°C.

2. 2

   Heat cream and vanilla until just below boiling.

3. 3

   Whisk egg yolks with 80g sugar until light and fluffy.

4. 4

   Slowly pour warm cream into egg yolks while continuously whisking.

5. 5

   Strain mixture and stir in whisky.

6. 6

   Divide among 6 ramekins and place in a baking dish.

7. 7

   Fill dish with hot water halfway up the ramekins.

8. 8

   Bake 45-50 minutes until just set but still jiggly.

9. 9

   Cool down and refrigerate for at least 4 hours.

10. 10

    Just before serving, sprinkle sugar and caramelize with a torch.

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