Step 1: Preheat the Oven

• Preheat your oven to 325°F (160°C).

Step 2: Prepare the Custard Mixture

• In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat until hot but not boiling, stirring occasionally.
• In a separate bowl, whisk together the egg yolks until pale and slightly thickened.
• Gradually pour the hot cream mixture into the egg yolks, whisking constantly to prevent curdling.
• Stir in the vanilla extract, ground ginger, ground cinnamon, ground nutmeg, molasses, and a pinch of salt until well combined.

Step 3: Bake the Custards

• Place six ramekins in a baking dish and pour the custard mixture evenly into them.
• Pour hot water into the baking dish around the ramekins until it reaches halfway up the sides.
• Bake for 45–60 minutes, or until the custards are set but slightly jiggly in the center.

Step 4: Chill the Custards

• Remove ramekins from the water bath and let them cool to room temperature.
• Cover each with plastic wrap and refrigerate for at least 4 hours or overnight.

Step 5: Caramelize the Sugar

• Once chilled, sprinkle a thin layer of granulated sugar over each custard.
• Use a kitchen torch to caramelize the sugar until golden and crisp.
• Alternatively, place under a broiler for 1–2 minutes, watching closely.

Step 6: Serve

• Let the crème brûlée sit for a minute until the sugar hardens.
• Serve immediately and enjoy!