Move the oven rack to the lower-middle positions and preheat oven to 300 degrees F.
In a medium saucepan, whisk together 2 cups of cream, sugar, vanilla, cinnamon, nutmeg, cloves, and salt. Set the heat to medium and bring the mixture to a low boil, whisking frequently.
Remove the saucepan from the heat, cover, and let the mixture steep for 30 minutes.
While the cream steeps, boil 3-4 cups of water.
Set 8 ramekins (that are about 4-5 ounces each) in a roasting pan or rimmed baking sheet; set aside.
MIX CUSTARD MIXTURE:
Place a fine-mesh strainer over a large (at least 8 cup) measuring cup or a medium bowl.
After the cream mixture has steeped for 30 minutes, uncover the pot and whisk in the remaining 2 cups of cream.
Add egg yolks to the pot and whisk until combined. Pour the mixture through the strainer into the measuring cup or bowl.
Evenly divide the custard mixture into the ramekins.
Move the pan with the ramekins over to the oven (move slowly, so you don’t make a mess!). Place the pan on the oven rack and then slowly pour the boiling water into the pan. Pour slowly, so you don’t splash any water into the custard mixture!
Bake until the centers register 172-175 degrees F on an instant-read thermometer, about 30-35 minutes. If the ramekins are shallow, this will take more like 25-30 minutes.
COOL AND CHILL:
Remove the pan from the oven and transfer the ramekins to a wire rack. Cool the custard to room temperature; this will take about 1 ½ - 2 hours.
Cover the ramekins with plastic wrap and chill at least 3 hours or up to 3 days.
BRULEE AND SERVE:
Gently pat the surface of the custards dry with a paper towel.
Add ½ Tablespoon of turbinado sugar to each ramekin. Gently tap the sides of the ramekins to cover the surfaces with the sugar. Tilt the ramekins to tap out extra sugar.
Use a culinary torch to caramelize the sugar by holding the flame 2-3 inches from the sugar. Move the flame back and forth in a circular pattern.
Serve or chill for up to 30 minutes before serving.
If you don’t have a culinary torch, then you can broil the creme brulee. Just note that the sugar may not caramelize completely, and the custard might heat up. Overall, a culinary torch is a preferred method for caramelizing the sugar.