Preheat oven to 350 degrees F (176 C).
Butter and sugar each ramekin.
In a medium bowl, mix together flour and butter with your hands until you have small crumbles, set aside.
In a standing mixer, place the egg whites and whisk on low-medium to slowly incorporate air. You’re looking for soft peaks here.
While the whites are whipping, place the milk, sugar, spices, and vanilla in a medium sauce pot and turn on medium high heat.
Once the milk starts rising, turn heat to low and add in flour/butter mixture. Whisk to incorporate, keep whisking for about 5 minutes or until smooth and pulling away from sides.
Transfer to a large bowl to cool. After about 5-10 minutes of cooling, whisk in the egg yolks one at a time. Mixture should be thick and smooth.
Transfer to a large bowl to cool. After about 5-10 minutes of cooling, whisk in the egg yolks one at a time. Mixture should be thick and smooth.
Transfer to a large bowl to cool. After about 5-10 minutes of cooling, whisk in the egg yolks one at a time. Mixture should be thick and smooth.
Transfer to a large bowl to cool. After about 5-10 minutes of cooling, whisk in the egg yolks one at a time. Mixture should be thick and smooth.
Transfer to a large bowl to cool. After about 5-10 minutes of cooling, whisk in the egg yolks one at a time. Mixture should be thick and smooth.
Transfer to a large bowl to cool. After about 5-10 minutes of cooling, whisk in the egg yolks one at a time. Mixture should be thick and smooth.