instructions

• TO MAKE THE CARAMEL
• In a saucepan and over low heat, mix water, sugar and spices. Mix until the sugar is all dissolved (no
  sugar granules left). Then, turn up the heat to medium-high heat and let the water-sugar mixture turn
  into caramel. This will take about 15 minutes. Do not touch it or mix, just keep an eye so it doesn’t burn
  otherwise it will taste bitter.
• You will see that after a couple of minutes, it will start to boil, bubbling a lot, please remember that
  you don’t have to stir. Just let it cook and little by little the color of the mixture will start to change. First,
  to a light caramel color and then to a medium dark and no more bubbles. Turn off the heat. Protect your
  hands with an oven mitt or a kitchen towel and pour into your 9-inch baking pan or muffin pan. If you are
  using a muffin pan, be sure to divide the caramel for each cavity.
• This caramel is very hot so do not even think about tasting it. The caramel will get hard super quick so
  don’t take too long to pour it into the pan or muffin pan.
• FOR THE CUSTARD
• Preheat oven to 350 F and have some boiling water ready for the water bath.
• In a small bowl, whisk your eggs. Set aside.
• In a bigger bowl, pour evaporated and condensed milk, mix until both milks are well combined. Add
  molasses and mix again. Add in eggs and keep whisking.
• Add vanilla extract and all the spices. Mix well until everything is combined and the eggs have
  incorporated well with the rest of the ingredients, this will take a couple of minutes.
• Pour this mixture into your 9-inch pan or muffin pan on top of the caramel.
• Place your pan inside a larger one with about 2 fingers high of hot boiling water.
• Bake for about an hour (if using a 9-inch cake pan) or for 40 minutes if using a jumbo muffin pan.
• You will know that your flan is ready when it looks like gelatin and when you move it softly there are not
  liquid parts. Don’t overbake it or it will lose the creamy texture.
• Always check that your bigger pan has enough water. If it evaporates, you need to add more.
• Also, take a peek of your flan after 30 minutes. If you think it’s getting too dark on top, cover it with a
  piece of foil.
• Take it out from the oven. Place it on a wire rack and let it cool completely. Then, place it in the fridge
  for about 6 hours or overnight.
• Finally, run a knife around the border and turn the flan over a bigger plate. If that doesn’t help, place
  the pan over hot water for a couple of minutes and then try to turn the flan over again. Keep refrigerated.
  Enjoy!
• Recipe by our friend Sandra at Pastry Tales