1/2 cup whole milk
1/2 cup heavy cream
6 green or white cardamom pods
1/2 teaspoon whole black peppercorns
1/2 teaspoon fennel seeds
3 (3-inch) cinnamon sticks
3 whole cloves
1/4 cup granulated sugar
1 large egg
1 large egg yolk
1/3 cup packed light brown sugar
1 cup fresh raspberries
Pistachio phyllo crisps
Special equipment: 2 (1-cup) ramekins (about 4 inches in diameter)

Preheat oven to 350�F.
Bring milk, cream, cardamom, peppercorns, fennel seeds, cinnamon sticks, and cloves to a boil in a heavy saucepan over moderate heat. Remove from heat and let stand, covered, 15 minutes.

Meanwhile, cook granulated sugar in a dry small heavy saucepan over moderate heat, swirling pan (to help sugar melt evenly), until sugar is melted into a deep golden caramel. Immediately pour caramel into ramekins, tilting to cover bottoms evenly.

Whisk together whole egg and yolk in a large bowl. Bring spiced milk to a boil again, then add to eggs in a slow stream, whisking. Pour custard base through a fine sieve into a 2-cup measure. Add brown sugar and a pinch of salt, then stir until sugar is dissolved. Divide custard between ramekins.

Bake custards in a water bath in middle of oven until set but still trembling slightly, about 30 minutes. (Custards will continue to set as they cool.) Remove ramekins from water and cool cr�me caramels on a rack. Chill, loosely covered with plastic wrap, until cold, at least 3 hours.

Just before serving, run a knife around inside edges of ramekins. Arrange raspberries, open ends up, over entire surface of custards, pressing gently to adhere. Place a pistachio phyllo crisp over each ramekin and invert onto a plate, then carefully remove ramekins.

Cooks' notes:

� Cr�me caramels may be chilled (in ramekins) up to 2 days.

� This recipe can be doubled.

Makes 2 servings.