Crème brûlée with whisky

Ingredients for 2 servings:

• 100 ml cream
• 75 ml milk
• 3 egg yolks
• 25 g powdered sugar
• 2 cl single malt whisky (e.g. Speyside, not Islay, as it tastes too peaty)
• 2 tsp sugar

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 10 minutes

also called: Drambrûlée

Whisk the egg yolks with the cream and milk. Add the powdered sugar and stir until the sugar is completely dissolved. Add the whiskey and let the mixture steep for about 30 minutes. Preheat the oven to 150°C (top and bottom heat, no fan). Pour the mixture into shallow ramekins. Bring the water to a boil. Place a deep roasting pan on the middle rack of the oven and place the ramekins on top. Pour enough boiling water into the roasting pan so that the ramekins are just below the rim. After about 60 minutes, the liquid should have set. Remove the ramekins from the oven and let them cool, then refrigerate. Just before serving, sprinkle with sugar and caramelize the sugar layer using a blowtorch.