Black Cherry Whiskey Creme Caramel

1. Preheat oven to 350ºF.
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.
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!
4. Divide caramel between 3 four-ounce ramekins. Again, the caramel may seem a too thick, but, trust me, it will come out fine.
5. For the custard, in a large bowl, whisk together eggs, sugar, milk, and whiskey until just combined but not frothy.
6. Divide the custard evenly and pour over the caramel in each ramekin.
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.
8. Bake for 30-40 minutes at 350ºF 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.
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.

Adapted from Taste of Home.