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1. Preheat oven to 350u00b0F.
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2. In a small saucepan, combine the sugar and water and stir until just combined. Cook over medium heat, without stirring, until the sugar melts and become golden to golden brown.
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3. Remove from heat and carefully add the cherry whiskey. Swirl pan to combine. The caramel will bubble a lot, and may seize slightly. Don't worry!
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4. Divide caramel between 3 four-ounce ramekins. Again, the caramel may seem a too thick, but, trust me, it will come out fine.
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5. For the custard, in a large bowl, whisk together eggs, sugar, milk, and whiskey until just combined but not frothy.
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6. Divide the custard evenly and pour over the caramel in each ramekin.
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7. Place ramekins into an 8 x 8 baking pan. Carefully fill the pan with enough hot water to reach halfway up the side of the ramekins.
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8. Bake for 30-40 minutes at 350u00b0F or until a knife inserted in to the middle of the custard comes out clean. Make sure that your water bath does not dry out.
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9. Cool completely. Run a clean knife around the edge of each ramekin and invert on to a plate. The liquid caramel should run down the sides of the caramel and pool in the plate.
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Adapted from Taste of Home.
