Ingredients

• 2 cups heavy cream
• 5 tbsp granulated sugar, divided
• 4 large egg yolks
• 1 tbsp molasses
• 1 tsp vanilla bean paste or vanilla extract
• ¾ tsp ground cinnamon
• ¾ tsp ground ginger
• ½ tsp ground cloves
• ½ tsp ground nutmeg
• Pinch of kosher salt
• 4 tbsp granulated sugar to brulee

Directions

1. Preheat oven to 300°F; heat large kettle of water to boiling. Place four 1/2-pint mason jars or 6 oz ramekins in roasting pan. Alternatively, heat Wolf Convection Steam Oven, steam mode, to 200°F.
2. In small saucepan, heat cream and 3 tablespoons sugar over medium heat 6 to 7 minutes until cream just starts to bubble around edges of pan (do not bring to a full boil). Meanwhile, in large bowl, whisk egg yolks, molasses, vanilla bean paste, cinnamon, ginger, cloves, nutmeg, salt and remaining 2 tablespoons sugar until well combined. While whisking, use a ladle to slowly add 3 ladlefuls of hot cream mixture to egg mixture. Gradually whisk in remaining cream mixture. Strain through fine mesh strainer into large liquid measuring cup.
3. Divide custard mixture between jars; place roasting pan in oven. Add enough boiling water to come halfway up sides of the ramekins. Bake 35 to 40 minutes or until custards are just set (they should tremble slightly in the middle, but be set on outer edges). If using steam oven, steam for 30 minutes. No water bath required.
4. Use tongs to carefully transfer ramekins to cooling rack; let stand 30 minutes. Cover with plastic wrap and chill at least 4 hours or up to 2 days before serving.
5. To serve, sprinkle about 1 tablespoon sugar over each custard. Using blowtorch, caramelize top of each custard until sugar bubbles and turns brown (this can also be done under a broiler). Serve immediately.

Ingredients

• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg

Directions

1. Beat ingredients in the bowl of a stand mixer fitted with a whisk attachment or with a hand mixer until stiff peaks form. Place over the top of creme brulee

Ingredients

• 1 ½ cups AP flour
• ¼ cup Dutch processed cocoa powder
• 1 tsp baking soda
• ½ tsp ground ginger
• ½ tsp ground cinnamon
• ¼ tsp kosher salt
• Pinch of ground cloves
• 1 cup granulated sugar, plus more for coating
• 8 tbsp (1 stick), unsalted butter, room temp
• 1 large egg
• ¼ cup plus 2 tbsp semisweet chocolate chips
• ¼ cup chopped candied ginger
• Flake salt for topping

Directions

1. In a medium bowl, whisk together the flour, cocoa, baking soda, ginger, cinnamon, salt, and cloves. Set aside.
2. In a bowl of a stand mixer fitted with a paddle attachment, beat the sugar and butter on high until light and fluffy, 4-5 minutes. Add egg and beat until incorporated. Add flour mixture and beat just until dough comes together, 1 minute or so. Remove bowl from mixer and fold in chocolate chips and candied ginger.
3. Cover and refrigerate for 30 minutes.
4. Preheat oven to 350°F convection. Line baking sheets with parchment. Fill a small bowl halfway with sugar. Using a 2 tsp cookie scoop, roll dough into balls then into the granulated sugar. Space on cookie sheets 2” apart and gently push down on each to flatten. Bake 6-8 minutes or until cookies just begin to crack on top. Remove and sprinkle with flake salt while still hot.