Ingredients:
- 2 cups Whole Milk (full-fat)
- ½ cup Heavy Cream (Double Cream)
- ½ cup Unsulphured Molasses
- 2 Tbsp Granulated Sugar
- 4 Large Eggs
- 2 Large Egg Yolks
- 1 tsp Pure Vanilla Extract
- ½ tsp Freshly Grated Nutmeg
- ¼ tsp Ground Cinnamon
- Pinch Fine Sea Salt
- Boiling Water (As needed for bain-marie)
Instructions:
- Preheat & Prep: Preheat oven to 325°F (160°C). Place your six 6-oz ramekins inside a large roasting pan.
- Infuse the Milk: In a saucepan, combine the whole milk, heavy cream, nutmeg, cinnamon, and salt. Heat gently over medium-low heat until steaming (about 180°F/82°C). Do not allow it to boil. Remove from heat.
- Whisk the Eggs: In a large bowl, whisk together the whole eggs, egg yolks, molasses, granulated sugar, and vanilla extract until the mixture is uniform and slightly pale, about 2 minutes.
- Temper the Mixture: Slowly, in a thin stream, pour about half of the hot milk mixture into the egg mixture while whisking constantly and vigorously. This prevents the eggs from curdling.
- Combine: Add the remaining hot milk mixture and whisk until fully combined.
- Strain for Silky Results: Pour the entire liquid mixture through a fine-mesh sieve into a measuring jug or pitcher. This removes any solids or foam.
- Fill Ramekins: Pour the strained custard evenly into the prepared ramekins.
- Set up the Bain-Marie: Carefully place the roasting pan (containing the filled ramekins) into the oven. Pour boiling water into the pan, ensuring the water level comes at least halfway up the sides of the ramekins.
- Bake: Bake for 45 to 55 minutes. The edges should be set, but the centre must still have a slight wobble. Do not overbake.
- Cool: Carefully remove the ramekins from the water bath immediately to halt cooking. Let them cool completely on a rack.
- Chill: Once cooled to room temperature, cover the ramekins and refrigerate for at least 2 hours, or until fully set before serving.