Gingerbread Flan

Preheat the oven to 300°F. In a pan over medium heat, add sugar and let it begin to caramelize before stirring until smooth. Pour the caramelized sugar into the mold or baking pan, tilting to spread evenly, then place the mold in the freezer while you make the flan mixture.
In a blender, lightly pulse the egg, yolks, molasses, ginger, cinnamon, nutmeg, and cloves. In a bowl, mix the evaporated milk, condensed milk, heavy cream, and vanilla. Combine with the egg mixture, stirring gently to avoid bubbles, and strain three times.
Remove the caramelized mold from the freezer and place in a large baking dish. Pour the flan mixture into the mold and add hot water to the baking dish to come halfway up the sides of the mold.
Bake for 1 hour and 30 minutes, then remove from oven and water bath, and let the flan rest at room temperature for 1 hour. Cover and refrigerate overnight.
The next day, run a knife along the edges of the mold. Place a plate over the mold, flip, and gently shake to release the flan. Slice and serve, buen provecho!