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1
Heat the oven to 300F.
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2
In a large heatproof bowl, lightly whisk the egg yolks until smooth.
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3
Set aside.
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4
In a medium saucepan over medium-high heat, combine the cream, milk, and brown sugar and cook, stirring constantly, until the sugar dissolves and the mixture begins to simmer.
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5
Remove the pan from the heat, cover, and keep warm.
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6
In a medium saucepan, combine the granulated sugar with 1/4 cup water and bring to a boil over high heat.
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7
Cook without stirring until the mixture becomes dark amber, swirling the pan if hot spots develop.
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8
Remove the pan from the heat and carefully add the Scotch whisky and 1/4 cup of the warm cream mixture, whisking until combined.
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9
Whisk in the remaining cream mixture.
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10
Whisk the caramel mixture into the egg yolks in a slow, steady stream.
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11
Stir in the vanilla, salt, and mace.
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12
Strain the custard through a fine strainer.
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13
Ladle the custard into 6 pot de creme pots or 4-ounce custard cups.
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14
Place the cups in a roasting pan and carefully fill the pan with enough hot water to reach halfway up their sides.
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15
Cover the pan with foil.
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16
Bake for 45 to 50 minutes, until the custards barely jiggle when shaken.
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17
Remove the roasting pan from the oven and remove the foil.
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18
Allow the custards to cool in the water to room temperature.
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19
Transfer the custards to the refrigerator and chill for at least 1 hour.
