In a small pot, heat the cream on medium heat until little bubbles start to form and steaming. Do not boil.
Preheat the oven to 325 degrees.
Remove from heat and stir in vanilla and spices. Let sit for 15-20 minutes to infuse with flavor.
While the cream cools, separate the egg yolks and place in a medium large bowl. Whisk the yolks vigorously until pale in color, about 3 minutes.
Whisk in ¼ cup of sugar and whisk vigorously again until pale and frothy. Another 3 minutes.
Strain the cream with a mesh strainer into a glass or cup with a pour spout. I use a glass pyrex measuring cup.
While whisking constantly, add in the warm cream slowly to temper the eggs. If you go too fast it will cook the yolks and form clumps. Pour a small, steady stream into the whisk for at least one cup of the cream.
Scrape and discard any bubbles that are on the top of the custard to make sure it will be very smooth.
Once more, using a mesh strainer, pour the custard into a glass with a pour spout. Scrape any more bubbles or foam that rises to the top.
In a deep baking dish, arrange 4 ramekins so they are not touching. Pour the custard into each ramekin equally.
Fill the baking dish with boiling water so that it comes up 3/4 of the ramekin.
Bake for 45-50 minutes until the custard is set but still jiggly.
Place on a cooling rack and cool completely before refrigerating.
Cover each ramekin with plastic wrap and refrigerate for at least 4 hours or up to 3 days.
When ready to eat, spoon a tbsp of sugar onto the custard. Torch the sugar until it liquifies and becomes golden. Serve immediately.
