Whiskey Crème Brûlée

DIRECTIONS

• Preheat oven to 120°C
• Whip yolks and sugar until light. Stir in milk, cream and whiskey.
• Pour into 4 buttered ramekins. Bake in the preheated oven until set, about 1,5 hours (start checking early, the time depends on the depth of the ramekins).
• Take out of the oven and allow to cool completely; then place in the frige for a few hours.
• Just before serving, sprinkle brown or muscovado sugar on top of each cold crème brûlée. Caramelize the sugar by using a torch or putting under a broiler. Work quickly - sugar should caramelize but the crème brûlée should still be cold!