In a saucepan over medium heat, combine heavy cream, espresso, ground cinnamon, ground nutmeg, and a pinch of salt. Heat until just simmering, then remove from heat and let steep for 15 minutes.

Whisk Egg Yolks

In a mixing bowl, whisk together egg yolks and granulated sugar until the mixture becomes pale and thick.

Combine Mixtures

Slowly pour the warm cream mixture into the egg yolk mixture while whisking constantly to temper the eggs. Stir in vanilla extract.

Bake Custard

Preheat the oven to 325°F (160°C). Pour the custard mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the custard is set but still jiggles slightly in the center. Remove from the oven and let cool. Refrigerate for at least 2 hours before serving.

Chocolate Tuille Preparation

Melt Chocolate and Butter

In a heatproof bowl, combine chopped dark chocolate and unsalted butter. Melt over a double boiler or in the microwave in 30-second intervals, stirring until smooth.

Mix Dry Ingredients

In a separate bowl, whisk together all-purpose flour, cocoa powder, and powdered sugar.

Combine and Bake

Fold the dry ingredients into the melted chocolate mixture. Spread the batter thinly onto a parchment-lined baking sheet. Bake at 350°F (175°C) for about 8-10 minutes, or until the edges are crisp. Let cool slightly, then cut into desired shapes.