Preheat the oven at 175 degrees C.
Caramel. In a stainless pot (preferably), mix the sugar and water. Bring to a boil, then stop mixing, and set heat to medium. It will take about 10-15 minutes for the color to begin changing. As soon as it turns golden turn off the fire and move it to your baking dish. Sway the dish so that the caramel coats the bottom and the sides. Do this rather quickly as it will darken quickly and harden. Set aside.
Custard. Whisk together the eggs, sugar, vanilla, and whiskey. Heat the milk. Then slowly pour the hot (but not boiling) milk into the egg mix, whisking quickly.
Pour the mix over the caramel and bake it in a water bath (Bain Marie) in the oven. Take a big dish filled 3/4 of the way with cool water and put the crème caramel dish inside it. Baking should take 45-55 minutes, the sides will be set and center a bit wobbly. Take it out and once it’s cool, cover and refrigerate for a 3-4 hours.
Release the sides with a knife and flip in a deep dish and enjoy👏🏻👏🏻🍮. Any questions let me know and show me your desserts 👀
