In a medium saucepan, combine heavy cream, cloves, cinnamon sticks, fresh ginger, ground ginger, freshly ground nutmeg, and salt. Whisk together and heat over medium-low for about 10 minutes, then stir in vanilla extract and let sit for 20 minutes.

Preheat your oven to 325°F (175°C).

Whisk egg yolks and granulated sugar until smooth and pale in color for 2-3 minutes.

Strain the cream mixture through a fine-mesh sieve into a clean bowl.

Gradually whisk the strained cream mixture into the egg yolk and sugar mixture, then pour into six 4-ounce mason jars, filling three-quarters full.

Place the jars in a large baking dish and fill with boiling water until halfway up the jar sides.

Bake for 30-40 minutes, ensuring the edges are set but centers jiggle.

Let the jars cool for about 60 minutes, then refrigerate for at least 4 hours.

Sprinkle granulated sugar on top of each custard and caramelize using a kitchen torch.

Let sit for a minute and serve within 30 minutes for optimal texture.