Ingredients

4 tablespoons unsalted butter

1 cup dark brown sugar

2 cups heavy cream

2 cups whole milk

2 Tablespoons Scotch

1 Tablespoon vanilla extract

3 grams fine sea salt (about ½ teaspoon)

6 large egg yolks

3/8 teaspoon ground clove

1/4 teaspoon ground black pepper

Creme fraiche, for serving

Preparation

  1. In a small saucepan, melt the butter over medium heat. Stir in the brown sugar until melted and smooth. Whisk in cream, milk, Scotch, vanilla and salt. Bring mixture to a simmer, stirring often.
  2. In a large bowl, whisk the yolks. Whisking constantly, pour in the hot cream mixture in a steady stream until incorporated. Whisk in the clove and pepper; let steep 20 minutes, until cool. Strain the mixture through a fine-mesh sieve.
  3. Heat the oven to 325 degrees. Divide the custard among eight 6-ounce ramekins. Transfer ramekins to a baking dish that fits them fairly snugly. Fill the dish with hot water halfway up the sides of the ramekins. Cover with foil and prick foil with a fork. Bake until the custards are set but jiggle slightly when nudged, 35 to 50 minutes.
  4. Cool to room temperature, then wrap with plastic and chill until firm. Serve with a dollop of creme fraiche.