Gingerbread Creme Brulee

Preheat the oven to 300 degrees F. Fill a kettle with water and bring to a boil (about 3 cups).
In a small saucepan, add heavy cream over medium low heat and bring to a simmer, about 5 to 7 minutes. (do not boil)
In a large bowl, combine egg yolks, brown sugar, molasses, cinnamon, ginger, allspice, nutmeg. Whisk together for 3 minutes, until pale and fluffy.
Slowly begin adding the warm cream in ½ cup increments, whisking constantly to ensure that the eggs don’t cook while adding the warm cream. Once all of the cream is added, whisk in vanilla extract and a pinch of salt.
Place 6 8oz ramekins onto a baking sheet. Measure out ½ cup of the custard and pour into each ramekin.
Place on the middle rack of the oven and then pour boiling water onto the baking sheet. Bake for 30-35 minutes, until the edges of the custard are set and the center is slightly jiggly.
Allow the creme brulee to sit at room temperature for one hour to cool, then place in the refrigerator to set for at least 2-4 hours.
When you’re ready to serve, add 1 tsp of sugar on top of the custard and use a torch to brulee the tops. Allow them to cool for 1-2 minutes, then add an additional 1 tsp on top of each of the custards again. Brulee again until the sugar has melted.