1. Bring the heavy cream and liquor to a boil and remove from heat. 2. Whisk together the egg yolks and first sugar (2 1/2 cups). 3. Temper the egg mixture into the cream mixture. 4. Pour into 4-ounce ramekins to the top. 5. Place ramekins into a larger cake pan and pour hot water 1/2 of the way up the ramekin. 6. Bake in a 320° F oven for 45 minutes to an hour (firm to the touch). 7. Remove them from the pan and cool to room temperature. 8. Sprinkle a generous amount of sugar on the top and brown off under your broiler or use a torch. 9. Let the melted and browned sugar set for a few minutes before serving. 10. If bruléed properly the sugar will break like glass under the spoon.
