In a cheesecloth bag or a tea ball, combine cloves, all- spice, cardamom, and cinnamon stick

Place in a 2- quart pan with milk and vanilla; set aside. In a small frying pan, melt 1 /3 cup of the sugar over medium heat, shaking and tilting pan until sugar is caramelized

Immediately pour syrup into a 9-inch pie pan at least 1-1/2 inches deep

Using hot pads, tilt pan quickly so syrup flows over bottom and slightly up sides

If syrup hardens before you finish, set pan over medium heat to soften. Heat milk and spices over medium heat until steaming hot, then remove from heat and let cool slightly; remove spices

This process intensifies the spicy flavor and shortens the baking time

In a large bowl, beat eggs with remaining 1/3 cup sugar; gradually add heated milk, stirring quickly with a fork. Set caramel-lined pan in a larger pan and pour in egg mixture

Add enough boiling water to larger pan so it just comes up around edges of pie pan

Bake in a 350F

oven until a 3/8-inch-deep crevice forms when you gen- tly push center of custard with back of a spoon (about 15 minutes)

Remove flan from hot water and refrigerate immediately for at least 6 hours or until next day. To serve, loosen edge of flan with a knife, then cover pan with a rimmed plate

Holding both together, quickly invert

To serve, cut into wedges and spoon caramel sauce on top

Makes 6 to 8 servings.