600ml thickened cream
½ tsp ground cardamom
¼ tsp ground nutmeg
¼ tsp ground cinnamon
1 vanilla bean, split, seeds scraped
6 egg yolks
¼ cup lightly packed Chelsea Dark Cane Sugar
¼ cup Chelsea Caster Sugar

Preheat oven to 160°C conventional or 140°C fan forced.
Place the cream, cardamom, nutmeg, cinnamon, vanilla bean and seeds in a saucepan. Heat over a medium heat until tiny bubbles appear around the edge of the saucepan. Remove from heat and discard vanilla bean.
Whisk together egg yolks and Chelsea Dark Cane Sugar in a bowl for 2-3 mins or until pale brown.
Pour hot cream over egg yolk mixture gradually, continuing to whisk until well combined. Pour into a jug and divide between 8 x ½ cup (125ml) ramekins.
Carefully place ramekins in a deep roasting pan. Pour boiling water into pan to come halfway up the sides of ramekins.
Bake in the oven for 35 mins or until the custard has just set.
Refrigerate for 2-3 hrs. To serve, scatter tops of ramekins evenly with Chelsea Caster Sugar and caramelise sugar using a blow torch or by placing under a very hot grill.