In a medium saucepan over medium to medium-low heat, whisk together the milk, cream, nutmeg, cinnamon, and cloves. Heat until almost boiling, whisking often.

In a large bowl, whisk the egg yolks and sugar, adding the sugar 2 tablespoons at a time until thick and well combined.

Slowly ladle about ⅓ cup of the hot milk mixture into the egg mixture while whisking continuously. Repeat until about ¾ of the milk mixture is incorporated.

Pour the tempered egg mixture back into the saucepan. Cook on medium-low, whisking constantly, until the mixture reaches 160°F and lightly thickens.

Remove from heat and whisk in the vanilla extract.

Serve warm or chilled with whipped cream and a sprinkle of cinnamon or nutmeg.