1: Combine the cream, vanilla bean, cinnamon stick, and lemon zest with cloves in a heavy saucepan. Bring to the barest simmer and cook for 3 minutes. Remove the pan from the stove and let cool slightly.

2: Combine the eggs, yolks, and brown sugar in a large bowl and whisk to mix. Gradually whisk the hot cream into the egg mixture in a thin stream. Strain this mixture into a heatproof measuring cup, then divide among the 6 dishes.

3: Meanwhile, set up your grill for indirect grilling and heat to medium (300 degrees). Toss – fiwood chips or chunks on the coals.

4: Cook the creme brulees until just set, 30 to 40 minutes. To test for doneness, gently shake a dish; the top should jiggle just a little—not ripple. Transfer the custardsto a wire rack to cool, then refrigerate for at least 4 hours or as long as overnight.

5: When ready to serve, sprinkle each of the custards with 1 to 2 tablespoons of granulated sugar in a thin layer. Light a kitchen blowtorch. Caramelize the sugar with the blowtorch. Serve at once.