Combine 1 cup Bob's Red Mill steel cut oats in a bowl with the half and half, whisky and vanilla. Cover with plastic wrap and soak in the refrigerator for at least 12 hours.

Place in a saucepot and heat over medium heat, until warm, about 5 minutes. Set aside.

Cook 1 cup raspberries, lemon juice and sugar in a saucepot over medium heat for about 5 minutes.

Strain through a sieve. Discard the seeds. Set aside.

Place all ingredients in a skillet and heat over medium-low heat. Watch it carefully as the sugar starts to melt. Once it’s all melted. Turn it out onto a sheet of waxed paper to cool. Set aside.

Heat milk, cream, nutmeg and vanilla in a saucepot over medium heat, until it reaches 170 degrees (or tiny bubbles form around the edge of the pot). Remove from heat.

In a bowl, whisk together the egg yolks and sugar.

Gradually, whisk milk into the egg mixture to temper the eggs. Pour back into the pot and cook over medium heat, until the cream begins to coat a spoon, about 185 degrees. Don’t over cook or your eggs will scramble.

Pour the mixture through the sieve into a bowl.

Stir in the whisky. Set aside.

Spoon Whisky Soaked Oats evenly into the bottom of 6 sundae glasses.

Evenly pour raspberry sauce over the oats.

Evenly pour the Crème Anglaise over the raspberries.

Top with Crispy Oats and 3 fresh raspberries.