Heat the heavy cream in a saucepan over medium heat. Don’t let it boil; you want it warm, just starting to steam.

Stir occasionally to avoid scorching.

Tip: If you heat the cream too much, it can curdle. Keep it gentle.

In a separate bowl, whisk together the egg yolks and ¼ cup of sugar until pale and fluffy. This aeration is what gives your custard that silky texture.

See also Texas Roadhouse Salmon Recipe

Pour the warm cream into the egg mixture slowly, whisking constantly to avoid cooking the eggs. The goal is smooth, rich custard, not scrambled eggs!

Add the bourbon, vanilla extract, and a pinch of salt for balance.

Fact: The bourbon adds a rich, subtle flavor that cuts through the sweetness.

Use a fine-mesh strainer to remove any lumps from the custard mixture. This is crucial for that smooth, luxurious texture.

Divide the custard evenly among the ramekins and place them in a baking dish.

Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.

Bake at 325°F (160°C) for 40-45 minutes, or until the custard is set but still has a slight jiggle in the center.

Warning: The hot water bath is essential for even cooking. Without it, you risk a curdled, rubbery creme brulee.

Remove the ramekins from the baking dish and allow them to cool. Then, refrigerate for at least 2 hours, or ideally overnight.