Butterscotch Custard

Ingredients

• 1 dozen egg yolks
• ¾ cup heavy cream
• 1-½ cups packed dark brown sugar
• 8 sprigs fresh mint (or another delicate herb, such as basil, tarragon, or lemon verbena)
• 4 oz. (½ cup) unsalted butter
• 1 cup whole milk
• 1-½ cups heavy cream
• + 2 more ingredients
• • ½ tsp. granulated sugar
  • ¼ cup Scotch whisky

Heat the oven to 325°F. Set eight 8-oz. ramekins or custard cups in a large 2- to 3-inch-deep pan. (If you don’t have one large pan, use two smaller ones; you want to leave a little space between the ramekins for even cooking.) In a medium saucepan, melt the butter and brown sugar together over ...

View full recipe at Fine Cooking