To Make Crème Brulee:

1. Preheat oven to 325°F. Place 4 ramekins in a 9x13-inch baking dish.
2. Combine cream, sugar, scraped vanilla beans, nutmeg, cinnamon, and cloves in a small saucepot over medium-high heat. Right before the mixture boils, remove from heat and temper in yolks. Do not cook the yolks, pour mixture evenly among ramekins.
3. Place hot water in the dish creating a water bath.
4. Cover the dish with foil and poke a few holes with a knife. Place dish in oven and bake for 35 minutes, or until center appears set and not liquid.
5. Remove ramekins and chill overnight.

To Make Meringue Kisses:

1. Preheat oven to 175°F. Line 2 sheet trays with parchment paper.
2. In a stand mixer fitted with a whisk attachment, beat egg whites until slightly frothy. Add in sugar slowly, and gradually increase the speed to high.
3. Once you’ve reached a soft peak, add in vanilla and salt. Beat to stiff peaks, transfer the meringue to a piping bag fitted with a star tip.
4. Pipe kisses onto parchment.
5. Bake for 1 ½ -2 hours, or until kisses come clean off the parchment.
6. Allow the kisses to dry at room temperature for 30 minutes.

To Assemble:

1. Sprinkle 1 tsp of sugar over each ramekin. Move the sugar around to reach the entire surface of the custard.
2. Use a torch to caramelize the sugar onto the custard.
3. Serve with a meringue kiss.

Recipe Tips:

The Crème Brulee can be made up to 3 days in advance and kept in the refrigerator uncovered. When ready to serve, sprinkle sugar over and Brulee!