whisky crème caramel
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whisky crème caramel
  • 1 ⅓ cup (295g) caster (superfine) sugar
  • ⅔ cups (160ml) water
  • 1 ½ cup (375ml) milk
  • 1 ½ cup (375ml) single (pouring) cream
  • ⅓ cup (80ml) whisky
  • 4 eggs, plus 8 egg yolks, extra
  • ⅔ cups (150g) caster (superfine) sugar, extra
  • 1 tablespoon vanilla extract