Butterscotch Custard With Clove And Black Pepper

• 4 tablespoons unsalted butter
• 1 cup dark brown sugar
• 2 cups heavy cream
• 2 cups whole milk
• 2 Tablespoons Scotch
• 1 Tablespoon vanilla extract
• 3 grams fine sea salt (about 1/2 teaspoon)
• 6 large egg yolks
• 3/8 teaspoon ground clove
• 1/4 teaspoon ground black pepper
• Creme fraiche, for serving

1. 1. In a small saucepan, melt the butter over medium heat. Stir in the brown sugar until melted and smooth. Whisk in cream, milk, Scotch, vanilla and salt. Bring mixture to a simmer, stirring often.
2. 2. In a large bowl, whisk the yolks. Whisking constantly, pour in the hot cream mixture in a steady stream until incorporated. Whisk in the clove and pepper; let steep 20 minutes, until cool. Strain the mixture through a fine-mesh sieve.
3. 3. Heat the oven to 325 degrees. Divide the custard among eight 6-ounce ramekins. Transfer ramekins to a baking dish that fits them fairly snugly. Fill the dish with hot water halfway up the sides of the ramekins. Cover with foil and prick foil with a fork. Bake until the custards are set but jiggle slightly when nudged, 35 to 50 minutes.
4. 4. Cool to room temperature, then wrap with plastic and chill until firm. Serve with a dollop of creme fraiche.

unsalted butter, brown sugar, heavy cream, milk, scotch, vanilla, salt, egg yolks, ground clove, ground black pepper, creme fraiche

Taken from www.epicurious.com/recipes/member/views/butterscotch-custard-with-clove-and-black-pepper-51919411 (may not work)