Gingerbread Flan

First, preheat the oven to 325 F. Have two 6-ounce ramekins and one 8″ square baking dish handy, preferably made of ceramic or a heavy material (not metal).

In a small saucepan, add the granulated sugar. Cover the pot, and turn the heat to high. After 2 minutes, remove the lid and tilt the sugar gently to help it melt. Set the pan back on the heat and monitor it until all the sugar melts and turns an amber color. Keep a close eye on it because it goes from caramel to burnt very quickly. It should take 5-7 minutes.

Once the caramel is amber colored, immediately pour it into the two awaiting 6-ounce custard ramekins. It will harden immediately.

Next, whisk together the whole egg, egg yolk, half-and-half, molasses, spices and vanilla extract in a bowl. Whisk it well, but you don’t want to create too many bubbles. Let the custard set for a few minutes if too many bubbles appear.

Next, strain the custard mixture into a glass measuring cup with a pour spout. Gently pop any bubbles on the surface, or let it set until most of the bubbles pop. Pour the custard mixture over the caramel in the ramekins. Set the ramekins in the baking dish.

Turn the sink tap to hot, and carefully pour 3 cups of hot tap water in the baking dish around the ramekins. It should come halfway up the sides of the ramekins.

Bake the custards for 33-36 minutes. The edges will set, and the middles will be ever-so-slightly jiggly. Jiggly like Jello, not like milk. Remove from oven.

Let the ramekins cool in the water bath for 10 minutes, and then remove them from the water and wrap them in plastic wrap. Refrigerate overnight. The longer the custards sit, the softer the caramel will get so it easily pours over the plate when un-molded.

When ready to serve, run a thin knife around the edge of the ramekins. Quickly turn each ramekin upside down on a plate. Let it sit for a few minutes. If caramel doesn’t begin to run out, gently use a knife to pry the custard out. Serve chilled.