Position rack in the centre of oven and preheat to 300° F (150° C). Fill a kettle with water and bring to a boil.
Place 4 crème brûlée dishes on Sheet Pan lined with parchment paper, and set aside.
Heat cream in Multipurpose Pot - 8 C over medium-high heat until it begins to steam. Do not overheat. Remove pot from heat.
In a separate bowl, whisk egg yolks with sugar, Gingerbread Spices and Vanilla Extract. Slowly add warm cream to mixture, stirring very gently to prevent bubbles from forming.
Divide custard mixture between crème brûlée dishes. Place sheet in oven; carefully pour enough boiling water onto sheet to cover surface.
Bake for 30 minutes or until edges are set, but centers are slightly wobbly. Remove sheet from oven and place on top of stove. Carefully remove each dish and set on a cooling rack for 20 minutes.
Cover and refrigerate for a minimum of 3 hours, or overnight.
To serve, place oven rack into highest position. Preheat broiler to high. Place 1 Tbsp (15 ml) of sugar on each crème brûlée, then gently tip dishes to coat surface. Place on Sheet Pan and broil until sugar turns golden. Let stand 5 minutes before serving.