Spiced Brandy Crème Caramel

Preheat your oven to 160°C/320°F. Line the bottom of a roasting pan with a folded dish towel and arrange 6 ramekins on top of the towel. The towel prevents sliding and insulates the custard from harsh direct heat.

To make the caramel, combine the granulated sugar and water in a heavy-bottomed saucepan. Heat over medium-high heat without stirring. Swirl the pan gently if needed, until the mixture turns a deep, dark amber color and begins to smoke slightly.

Immediately and carefully pour the hot caramel evenly into the base of the prepared ramekins. Leave them to cool and harden at room temperature.

In a medium saucepan, combine the whole milk, heavy cream, cinnamon stick, whole cloves, and grated nutmeg. Heat gently over medium heat until steaming and small bubbles form around the edges. Do not let it come to a rolling boil. Remove from heat and let steep for 15 minutes.

While the milk steeps, whisk the egg yolks, whole eggs, and caster sugar in a large mixing bowl until the mixture becomes pale and slightly thickened.

Return the infused milk mixture briefly to the heat until hot again. Gradually pour the hot milk through a fine mesh sieve into the egg mixture, whisking constantly and vigorously to temper the eggs without scrambling them. Discard the caught spices.

Gently stir the brandy and vanilla bean paste into the tempered custard base. Skim any foam or bubbles off the surface with a spoon to ensure a smooth texture.

Divide the smooth custard mixture evenly among the caramel-lined ramekins, pouring slowly to avoid creating new air bubbles.

Bring a kettle of water to a boil. Pour the boiling water into the roasting pan so it reaches halfway up the sides of the ramekins. Carefully transfer to the oven and bake for 30 to 35 minutes. The custards are done when the edges are set but the centers still have a slight jiggle, reaching an internal temperature of 74°C/165°F.

Carefully remove the roasting pan from the oven. Use tongs to transfer the ramekins out of the water bath and onto a wire rack. Let them cool completely to room temperature, then cover with plastic wrap and refrigerate for at least 12 hours to firm up.

To serve, run a thin-bladed knife around the inside edge of each ramekin, pressing firmly against the ceramic to avoid cutting into the custard. Place a serving plate over the ramekin, invert quickly, and hold for a few seconds until you hear the custard release and the caramel drops.