Heat cream to just under boiling. Add spices, salt and vanilla, then remove from heat and allow to cool for 10ish minutes.
Meanwhile cream together egg yolks and 3/4 cup sugar with a fork until smooth. Try not to get air bubbles in the mixture.
Preheat your oven to 325 degrees. SLOWLY pour the heated cream into the egg yolks, mixing constantly with your fork. Again try not to get air bubbles in the mix. And don't pour too quickly or the cream will cook the egg yolk.
Divide evenly between 8 ramekins (the number will depend on the size of your ramekins) and place ramekins in a lasagna pan. You may need two pans. Fill the pan(s) with lukewarm water until it comes most of the way up the outsides of the ramekins.
Bake for 30-60 minutes. Baking time depends on the shape of ramekins. They are done when they are set but still jiggly in the center.
Remove from water bath and allow to cool for at least an hour. Then cover with plastic wrap and refrigerate for at least 4 hours, but not more than 3 days.
When ready to eat, top each with 1 or 2 teaspoons of sugar and use a blowtorch (or the broiler in your oven) to caramelize the sugar. You want to melt and brown the sugar without it burning. Eat immediately.