Preheat the oven to 110 degrees C. Gently heat the milk and cream in a saucepan and bring to just below boiling point. Immediately remove the pan from the heat.
Whisk together the egg yolks, sugar and mixed spice with an electric hand mixer until it is pale and frothy.
Slowly add the hot creamy milk to the egg yolk mixture, stirring well. Strain the custard into a jug, through a sieve, then pour into six 150ml heatproof individual dishes or ramekins. Place on a baking tray and bake for 1 1/4 hours, or until just set.
Remove from the oven and leave to cool, then refrigerate for at least 2 hours or overnight.
A few minutes before serving, preheat a grill to a high heat. Sprinkle 2 teaspoons of sugar evenly over the top of each dessert and place them under the grill for 30–40 seconds until the sugar caramelises. Cool slightly, then serve immediately with small biscuits. (To keep the tops crunchy, do not return the desserts to the refrigerator.)