- 1.5 cups dark brown sugar (packed)
- 1/2 cup canna butter (unsalted)
- 1/4 cup Scotch whiskey
- 1.5 cups heavy cream
- 1 cup whole milk
- Yolks of 12 eggs
First preheat the oven to 325 degrees F. Get out 8 custard cups and place them in a large pan that is at least 2 inches deep. Now get out a medium saucepan and proceed to melt the canna butter and brown sugar over medium-low heat. Stir occasionally to prevent burning. Once sugar and butter are completely blended (should resemble wet sand) remove the pan from the heat and add the Scotch. Make sure you stand back from the pan while doing this! Get out another pan over medium heat and add the heavy cream and milk to it. Heat until they just start to boil, then remove from heat and add this to the butter/sugar mixture in the other pan. Stir well and then get out a mixing bowl, adding the egg yolks to it and lightly beating them. Add a bit of the contents of the other pan to the egg yolks, continuing to mix. Strain mixture through a sieve and then evenly distribute into the custard cups. Place the pan/cups in the oven and add enough water to the pan to come up at least halfway on the custard cups. Cover with ventilated foil and bake for 30 to 32 minutes. Remove cups from pan of water, allow to cool to room temperature and then place in the refrigerator for at least 2 hours.