Combine 1 cup sugar and flour in top of a double boiler; mix well.
Combine egg yolks, whipping cream, and milk; beat well. Gradually stir into sugar mixture, mixing well. Cook over boiling water, stirring constantly, 20 minutes or until thickened. Remove from heat. Stir in butter, vanilla, and spices. Pour filling into pastry shell.
Beat egg whites (at room temperature) and cream of tartar until foamy. Gradually add 1/4 cup plus 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue over filling, sealing to edge of pastry. Bake at 425° for 6 minutes or until meringue is lightly browned. Cool.