Gingerbread Creme Brulee

In a large saucepan whisk together heavy whipping cream, molasses, ground: cinnamon, ginger, cloves and nutmeg. Bring to a boil whisking constantly. Remove from heat.

In a large bowl, whisk together 6 beaten eggs yolks and 1 1/4 cups of sugar. Whisk until mixture starts to turn light yellow in color.

Add cream mixture a little at a time to egg mixture whisking vigorously.

Heat about 4 cups of water, enough to fill a 9X13 inch baking dish with 6 ramekins. The water bath will help the custard bake more slowly and more evenly which results in a creamy texture.

Fill your ramekins with custard.

CAREFULLY pour hot water into baking dish that ramekins are sitting in, making sure not to burn yourself and not to get any of the water into the custard. Place last custard cup in the water bath dish. Water should be halfway up the sides of the ramekins.

Bake for 40-45 minutes for 6-ounce ramekins and longer for larger deeper ramekins. Custards should giggle in the middle but not be too loose.

Once baked, allow them to sit for a few minutes then remove them to a countertop with a towel. Once they are cool, place them into the refrigerator for a couple hours until chilled. Once the creme brulee's are chilled let them sit out for 20-30 minutes before applying the sugar layer so that the ramekins don't break.

Once they are chilled, sprinkle with about a teaspoon of sugar, spread the sugar around then using a kitchen torch lightly caramelize the sugar. I do little circles with the flame just until sugar starts to liquify. The more sugar you add the thicker crunchy sugar layer you will have. Breaking that sugar layer with your spoon is part of the creme brulee experience. :)

Enjoy!

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