Preheat the oven to 325 F.
In a large pot on low heat, pour the cream and half half (or milk). Add the cinnamon stick, cardamon pods, fresh ginger and whole cloves. Do not bring the milk to a boil or simmer, all you want to do is heat up the milk. Once the milk has been heated, turn the heat off and allow the spices to infuse the milk/cream mixture for about 10-15 minutes. Pour the milk through a sieve into a large measuring cup or bowl. Set the milk aside until it cools completely.
In a large bowl, add the eggs and vanilla paste and whisk lightly. Then add the sweetened condensed milk and whisk. Then add the milk and whisk until everything is fully combined.
In a large roasting pan, place all the ramekins and pour equal portions of the custard mixture into each ramekin over the cooled caramel. Place the roasting pan on the middle rack and pour boiling water into the pan carefully covering halfway up the side of each ramekin.
Bake for about 50-55 minutes. Once there is a slight jiggle in the middle, take the pan out of the oven and set aside to cool in the pan for about 30 minutes. Then place the cups in the fridge for at least 4 hours to set. When you are ready to serve the spiced creme caramel, use a knife to ease spiced crème caramel from side of the ramekin; invert into deep-sided serving plate and enjoy.
