Method

1. Preheat the oven to 170°C . Place the pots on a deep tray that can hold water about half way up the side of the pots (~3cm).
2. Yolk Mix: Whisk everything in a bowl until fluffy and pale. Set aside.
3. In a saucepan, heat cream, vanilla & whisky over med low heat until it starts to simmer then remove from heat, do not let the cream boil.
4. Place your whisk in the yolk-sugar bowl and whisk constantly as you pour a slow constant stream of the hot cream mixture into it. Strain and divide the mixture evenly amongst the pots. Pour hot water into tray and bake for 45-55 mins until custard is set at the edges with a slight wobble in the center, check in 5 mins increments for wobble after baking for 45 mins.
5. Cool the ramekin on a wire rack for at least 20mins until room temperature. You can either chill the custard for at least 4h (or overnight) until cold and set firm or serve at room temperature as a softer custard.
6. When ready to serve, sprinkle a thin layer of sugar (about 2 tbsp) and use a kitchen torch to caramelise the sugar & garnish with berries if desired.