Desserts: Butterscotch Custard with Clove and Black Pepper

4 T unsalted butter
175 gr (about 1 cup) dark brown sugar
2 cups heavy cream
2 cups whole milk
2 T Scotch
1 T vanilla
3 gr (about 1/2 t) fine sea salt
6 large egg yolks
3/8 t ground clove
1/4 t black pepper
Creme fraiche

In small saucepan melt butter over med heat.  Stir in sugar until melted and smooth.  Whisk in cream through salt;  bring mixture to a simmer, stirring often.  In large bowl, whisk yolks.  Whiskiing constantly, pour in hot cream mixture in a steady stream until incorporated.  Whisk in clove and pepper;  let steep 20 minutes, until cool.  Strain through a fine-mesh sieve.
Heat oven to 325F.  Divide custard among 8 6oz ramekins.  Transfer ramekins to baking dish that fits them fairly snugly.  Fill the dish with hot water halfway up the sides of the ramekins.  Cover with foil and prick foil with a fork.  Bake until custards are set but jiggle slightly when nudged, 35-50 minutes.
Cool to room temperature, then wrap with plastic and chill until firm.  Serve with a dollop of creme fraiche.  Serves 8.