Adapted from Genius Kitchen
For a nonalcoholic version, simply leave it out; you'll lose a bit of flavor but the custard will cook the same.
Preheat oven to 325°F. Place 8 (6-oz) ramekins or custard cups in a heavy-duty high-sided roasting pan.
Heat whipping cream to just under a simmer in a medium saucepan over medium heat. Remove from heat.
Combine remaining ingredients in a large mixing bowl, whisking together just until smooth. Gradually whisk in hot cream. Pour mixture through a wire-mesh strainer into a pitcher.
Divide custard evenly among the ramekins. Fill the pan with hot water to a depth of 1 inch. Cover with aluminum foil, crimping around edges of the pan. Bake for 45 to 50 minutes or until custard is barely set and jiggles when shaken. Remove ramekins from water bath, let cool, and chill 3 hours or up to 3 days.
Remove from the refrigerator. Sprinkle surface of each custard evenly with 1 scant tablespoon sugar. (The amount of sugar will vary depending on the shape of the dish.) Caramelize the sugar with a kitchen blowtorch, moving flame quickly back and forth across custard. (See Recipe Notes.)
Let cool 2 to 3 minutes before serving.
If you don't have a kitchen blowtorch, broil 3 inches from heat 2 to 3 minutes or until sugar caramelizes.