Whisky Crème Caramel

Preparation

• Whisky Caramel

  • With the rack in the middle position, preheat the oven to 350°F (180°C).
  • In a saucepan, bring the sugar and whisky to a boil. Cook until the mixture turns golden brown. Pour into six ½-cup (125 ml) ramekins.

• Flan

  • In a saucepan, bring the milk and sugar to a boil. Stir until the sugar has dissolved.
  • Meanwhile, in a bowl, beat the eggs. Whisk in the milk mixture and the whiskey. Pour into the ramekins.
  • Place a tea towel at the bottom of a large baking dish. Place the ramekins in the dish, on the tea towel, and pour hot water into the baking dish, halfway up the ramekins.
  • Bake for about 35 minute or until the edges of the crème caramel have set but the centre is still slightly wobbly.
  • Remove the ramekins from the hot water bath and let cool for 30 minutes. Cover and refrigerate for 4 hours.
  • Just before serving, run a knife around the flan and flip to unmould onto a plate. Serve cold.