Oven temperature: 120°C.
1. Heat the milk in a saucepan. Once it starts to boil, add the spices and then remove from the heat. Add the tea bags and allow to infuse. Add the castor sugar and stir until dissolved. Once you have a strong brew, remove the tea bags and the spices.
2. Pour the cream into a large bowl and whisk in the hot milk tea. Whisk in the egg yolks one at a time, then continue to whisk gently until cool. Strain through a fine strainer and refrigerate for at least an hour, but preferably overnight.
3. Pour the mixture into eight ramekins. Place in a roasting tin and pour water into the tin up to about halfway up the sides of the ramekins.
4. Bake in a preheated oven for about two hours until set. Remove from the roasting tin and allow to cool completely, then refrigerate.
5. Cashew-nut brittle Spread the toasted nuts on a sheet of baking paper. Heat the vanilla sugar and 250ml water in a saucepan over a medium heat and stir until the sugar dissolves completely. Bring to the boil, then reduce the heat and simmer until the sugar syrup reaches hardball stage (a drop of syrup should go hard when it is added to a cup of cold water).
6. Pour the syrup over the nuts immediately and leave to set until hard. Break into pieces, then process in a food processor until fine.
7. Sprinkle the nut brittle over the ramekins, then place under a hot grill until the brittle has melted. Serve immediately accompanied by a selection of your favourite fresh tropical fruit.