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Preheat oven to 360°F. Mix sugar, cinnamon and clove in a small saucepan. Cook on medium heat 5 to 10 minutes, stirring occasionally, until mixture turns golden brown. Remove clove. Using oven mitts, pour mixture into 9x2-inch round cake pan, tilting pan to coat bottom and sides with caramel. Place pan on wire rack to cool and harden caramel slightly. (Allow to cool at least 15 minutes.)
Place remaining ingredients in blender container; cover. Blend until smooth. Pour mixture over cooled caramel in cake pan. Place cake pan in large baking pan or roasting pan. Pour hot water into baking pan to come halfway up side of cake pan.
Bake 1 hour 20 minutes or until knife inserted in center comes out clean. Remove cake pan from water bath. Cool on wire rack about 2 hours. Carefully loosen sides of custard from pan with a knife. Cover.
Refrigerate at least 3 hours or overnight. To unmold, invert pan onto a large shallow plate. Serve cold.