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This is a starch-bound custard. Normally, to avoid curdling, custards are heated gently until they thicken. In this recipe, the presence of cornstarch creates an exception to the rule: the custard must be brought to a boil, then boiled for an additional 1 to 2 minutes to properly thicken. Ignore this and you will have a weepy custard.
Special equipment: 9-inch springform pan, parchment paper, pastry brush, mixing bowls, whisk, electric mixer, rubber spatula, large plate, cooling rack, small saucepan, large heavy-bottomed saucepan, strainer
For the Cake"
8 ounces (2 sticks) plus 1 tablespoon unsalted butter, melted
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1 cup mild molasses
1 cup boiling water
1/4 cup grated fresh ginger
1 cup packed dark brown sugar
2 large eggs, lightly beaten and at room temperature
For the Spiked Custard:
2 1/4 cups half-and-half
3/4 cup sugar
2 tablespoons cornstarch
5 large egg yolks
1/8 teaspoon salt
1/2 cup dark rum
1 cinnamon stick
2 tablespoons unsalted butter, chilled and cut into 2 pieces
1 teaspoon pure vanilla extract
Whole nutmeg
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