For Kelsey’s Cinn-a-Spice Blend:

Combine the cinnamon, ginger, nutmeg, and salt in a small bowl and mix well.

For the Crème Brulee:

Preheat the oven to 325ºF.

Pour the cream into a heavy bottomed medium saucepan over medium-high heat. Split and scrape the vanilla bean into the cream and add the Cinn-a-Spice blend. Bring to a boil, cover and remove from heat. Allow the vanilla bean and spices to steep in the cream for 10 minutes. In a mixing bowl, whisk together the egg yolks and ½ cup sugar until pale yellow. Remove the vanilla bean from the spiced cream and whisk the spiced cream into the egg mixture slowly until fully combined.

Evenly divide the mixture among six 8-ounce ramekins. Carefully transfer the ramekins to a 9- inch by 13-inch baking dish. Pour hot water at about 200°F into the baking dish until it reaches halfway up the sides of the ramekins. Bake until the center internal temperature reads 170-175°F yet slightly loose in the center, about 50 minutes. Remove from the oven and refrigerate until firm, at least 2 hours. Top each custard with 1 to 2 tablespoons sugar. Using a kitchen blowtorch or the broiler caramelize the sugar evenly just before serving.