Preheat the oven to 325°F (160°C). Arrange six ramekins in a baking dish, ensuring they’re cozy but not touching.

Heat the heavy cream, vanilla extract, nutmeg, and cinnamon in a saucepan over medium heat until hot but not boiling.

Whisk together the egg yolks and granulated sugar until pale and slightly thickened.

Stir half of the hot cream mixture into the egg yolk mixture while whisking continuously, then incorporate the remaining cream.

Strain the mixture into the ramekins, filling them three-quarters full. pour hot water into the baking dish around them.

Bake for 30-35 minutes until the custard is set, with just a gentle wobble in the center.

Cool the ramekins for a bit before chilling them in the fridge for at least two hours or overnight.

Before serving, sprinkle a layer of sugar on top and caramelize using a kitchen torch.