Mix egg yolks in a bowl without beating. Whisk in sugar until it dissolves, then whisk in milk, cream and finally, Chivas Regal. Strain through a china cap sieve. Pour into crème brulée dishes. Place in a bain marie and bake in an oven at 70°C for approximately 25 minutes. The cream should only be slightly set. Cool. Just before serving sprinkle with brown sugar and caramelise under a grill (or blow torch).