Ingredients
1 cup boiling water1/2 cup raisins2 cups 2% milk1 cup finely crushed graham cracker crumbs1 tablespoon butter2 large eggs, room temperature1/2 cup molasses1/4 cup sugar1 teaspoon ground cinnamon1/2 teaspoon ground ginger1/4 teaspoon salt1-1/2 cups vanilla ice cream
Preparation
Preheat oven to 350°. Pour boiling water over raisins in a small bowl; let stand 5 minutes.
In a large saucepan, heat milk, cracker crumbs and butter until bubbles form around sides of pan; remove from heat. In a large bowl, whisk eggs, molasses, sugar, cinnamon, ginger and salt until blended but not foamy. Slowly stir in hot milk mixture. Drain raisins; stir into bowl.
Place six 4-oz. ramekins in a baking pan large enough to hold them without touching. Pour egg mixture into cups. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of cups. Bake until puffed and just set, 40-45 minutes. Remove cups from water bath immediately to a wire rack; serve warm with ice cream.
