Place all the spices and the ginger in a pan with the cream and milk. Heat until warm and then remove from the heat and leave infuse for about 15-20 minutes.
Whisk together the sugar, egg yolks and vanilla seeds and pods.When the cream mixture has cooled, whisk it into the yolk mixture. Leave for a day in the fridge, then mix again and pass it through a sieve to remove the spices.
Take four ramekins, each 6cm in diameter and 4cm deep, and preheat the oven to its lowest temperature (it should not exceed 100°C). Put the ramekins in a baking tray, and fill each with the brulee mix, then pour enough boiling water around the ramekins to come up to three quarters of the way up the ramekins. They will take up to 45 minutes to cook.
For the syrup, bring the ingredients to the boil in a pan, and reduce at least 2/3 until it makes a sticky syrup, then pass it through a sieve to remove any gritty bits of coffee granules. Add enough lemon juice to take the edge off the sweetness. Then, when the brulee is ready, place into the fridge to cool. Leave these in the fridge for a good 30 minutes then place onto plates and sprinkle with caster sugar over the tops and caramelise with a blow torch till dark golden brown. Then place the syrup around the brulee.