Prepare the Custard:

Preheat your oven to 325°F (160°C).

In a medium saucepan, combine heavy cream, cinnamon, ginger, nutmeg, and cloves. Heat over medium-low until it begins to simmer. Remove from heat and let steep for 5 minutes. Stir in vanilla extract.

Mix the Egg Mixture:

In a mixing bowl, whisk together egg yolks, sugar, and molasses until smooth and pale. Gradually add the warm cream mixture, whisking constantly to avoid cooking the eggs.

Strain and Pour:

Strain the mixture through a fine-mesh sieve into a clean bowl to remove any solids. Divide the custard evenly among 6 ramekins.

Bake:

Place the ramekins in a large baking dish. Pour hot water into the dish until it reaches halfway up the sides of the ramekins. Bake for 35-40 minutes, or until the custard is set but still slightly jiggly in the center.

Cool and Chill:

Remove the ramekins from the water bath and let cool to room temperature. Cover and refrigerate for at least 4 hours, or overnight.

Caramelize the Topping:

Sprinkle 1 tablespoon of sugar evenly over each custard. Use a kitchen torch to caramelize the sugar until golden and crisp. Allow the sugar to cool and harden before serving.

Serve:

Serve immediately for the perfect contrast of creamy custard and crackling sugar topping.