Preheat oven to 350 degrees.

Whisk egg yolks, white granulated sugar, bourbon, and vanilla in a mixing bowl until combined.

Bring the whipping cream up to a slight boil in a small sauce pot. (Once the edges begin to bubble it is done, you do not want a rolling boil.)

Slowly add a bit of the cream to the eggs while whisking the eggs. This tempers the eggs and keeps them from turning into scrambled eggs.

Equally divide and pour the custard into souffle dishes. Do not fill to the top, leave a little bit of space.

Arrange the dishes into a large roasting pan. Add boiling water to the pan, enough to come half way up the sides of the dishes.

Bake for thirty minutes.

Remove from the oven and remove the dishes from the pan and allow to cool to room temperature. Place in the refrigerator overnight.

Sprinkle 1T of turbinado sugar overtop of each dish then shake side to side to spread the sugar evenly.

You can either broil the souffles for ten minutes or carefully use a torch to gently burn the sugar. Let rest for five minutes then serve.