Honey and whisky crème brûlée

Makes 4-6 (Depending on ramekin size)

Ingredients

110g Acacia Honey

9 Egg yolks

150g caster sugar

4 tbsp Tallisker Whisky

600mls double cream

Method

1) Preheat oven to 150 degrees Celsius

2) Warm honey in microwave

3) Whisk egg yolks with 75g sugar until smooth

4) Add warm honey to mixture

5) Gently heat cream until starting to bubble

6) Whisk cream into egg mixture slowly

7) Add whisky and stir through

8) Pour into 4 ramekins

9) Place ramekins into baking tray and pour water into tray to reach ¾ up side of ramekins

10) Cook for 20-30 minutes at 150 degrees Celsius

11) Cool in fridge for 30 minutes

12) When ready to serve, place sugar on top in thin layer and blow torch until caramelised