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1
Preheat oven to 350F.
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2
Bring milk, cream, cardamom, peppercorns, fennel seeds, cinnamon sticks, and cloves to a boil in a heavy saucepan over moderate heat.
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3
Remove from heat and let stand, covered, 15 minutes.
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4
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.
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5
Immediately pour caramel into ramekins, tilting to cover bottoms evenly.
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6
Whisk together whole egg and yolk in a large bowl.
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7
Bring spiced milk to a boil again, then add to eggs in a slow stream, whisking.
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8
Pour custard base through a fine sieve into a 2-cup measure.
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9
Add brown sugar and a pinch of salt, then stir until sugar is dissolved.
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10
Divide custard between ramekins.
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11
Bake custards in a water bath in middle of oven until set but still trembling slightly, about 30 minutes.
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12
(Custards will continue to set as they cool.)
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13
Remove ramekins from water and cool creme caramels on a rack.
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14
Chill, loosely covered with plastic wrap, until cold, at least 3 hours.
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15
Just before serving, run a knife around inside edges of ramekins.
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16
Arrange raspberries, open ends up, over entire surface of custards, pressing gently to adhere.
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17
Place a pistachio phyllo crisp over each ramekin and invert onto a plate, then carefully remove ramekins.
