Makes 4 servings

3 ounces dark chocolate, finely chopped

10 egg yolks

1/4 cup tablespoons sugar

1 1/4 cup heavy cream

1 vanilla bean, split

1 1/2 cup Wild Turkey

 Preheat oven to 300 degrees F. Place the chopped chocolate in a small bowl. Set aside.

In a saucepan over medium heat, bring sugar, heavy cream, split vanilla bean and Wild Turkey to a simmer. Once the mixture starts to get foamy, remove from heat. Take out the vanilla bean halves and scrape out the seeds, adding the seeds back to the mixture. Pour the mixture over the chopped chocolate and let sit for a minute.

Gently stir until the chocolate is completely melted. Slowly pour half of the chocolate mixture into the eggs while whisking. Continue to whisk, and slowly pour in the remaining chocolate mixture. Add another drop if needed. Strain the custard into a spouted measuring cup. Evenly divide the custard between 4 ramekins. Place the ramekins into a baking dish. Pour boiling water into the baking dish until the water comes up to about the custard level. Bake 25 - 60 minutes, depending on the size of the ramekin, or until the custard is set (it should still be jiggly in the center). Remove the baking dish from the oven and let the ramekins cool in the water bath.

Transfer to the refrigerator and chill for at least 4 hours. Once chilled, sprinkle a generous amount of sugar on the top of each custard. Using a kitchen torch, caramelize the sugar. Let sit about 5 minutes before serving.