Ingredients
Custard Base:
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2 cups heavy cream
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5 large egg yolks
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¼ cup granulated sugar
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2 tablespoons molasses
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1 teaspoon ground ginger
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1 teaspoon ground cinnamon
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½ teaspoon ground nutmeg
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¼ teaspoon ground cloves
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1 teaspoon pure vanilla extract
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Pinch of salt
For the Brûlée Topping:
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¼ cup granulated sugar (for caramelizing)
Optional Garnish:
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Whipped cream
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Crushed gingerbread cookies
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Candied ginger or a sprinkle of cinnamon sugar
Instructions
Preheat your oven to 325°F (160°C). Place 6 ramekins in a large roasting pan. Boil a kettle of water for the water bath.
In a saucepan, combine the heavy cream, ginger, cinnamon, nutmeg, cloves, and a pinch of salt. Heat gently over medium heat until it begins to steam (not boil). Remove from heat and let it sit for 10 minutes so the spices infuse the cream.
In a large mixing bowl, whisk together the egg yolks, sugar, molasses, and vanilla extract until smooth and slightly pale.
Gradually whisk the warm cream into the egg mixture a little at a time. This prevents the eggs from scrambling and helps form a smooth custard.
Pour the custard through a fine-mesh sieve into a bowl or measuring jug. This removes any bits of cooked egg or spice clumps, ensuring a smooth texture.
Divide the mixture evenly among the ramekins.
Place the roasting pan with ramekins on your oven rack. Carefully pour the hot water into the pan until it reaches halfway up the sides of the ramekins. Bake for 35–40 minutes, or until the custard is set but slightly jiggly in the center.
Remove ramekins from the water bath and cool at room temperature for 30 minutes. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Just before serving, sprinkle 1–2 teaspoons of sugar over each custard. Use a kitchen torch to caramelize the sugar until golden and crisp.