Melt the butter in a saucepan, then add the sugar and salt. Bring to a boil while stirring constantly. Cook until the mixture breaks and then comes back together and starts to lightly smoke.
Immediately add the cream and scotch (use caution as the mixture will bubble and spit). Cook over medium-low heat and continue stirring until the mix melts together. Temper the egg yolks into the mixture, whisking constantly.
Once the egg yolks are incorporated, remove from heat and add in the vanilla extract. Allow the mixture to cool then place in the fridge overnight.
Preheat the oven to 275°. Strain the custard through a fine mesh strainer into a pitcher. Boil 11/4 gallons of water.
Place your brûlée dishes onto a large sheet pan and carefully portion the brûlée mix into each dish.
Use a kitchen torch to remove any bubbles from the surface, then place the pan into the oven. Carefully pour the boiling water to about halfway up the sides of the dishes without getting water into the custards.
Bake at 275° for 35-40 minutes. The custard should be set around the edges and jiggle in the middle. Carefully remove the dishes and let them cool on racks, then place in the refrigerator to chill for at least 2 hours.
Once ready to serve, sprinkle with sugar and evenly burn the sugar with a torch until a hard crust is formed on top of the custards.
