Infuse the cream: Combine the heavy cream, cloves, cinnamon sticks, fresh ginger, ground ginger, nutmeg, and salt in a saucepan. Warm over medium-low heat for 10 minutes. Cover and steep for 20 minutes.

Preheat the oven: Preheat your oven to 325°F (175°C).

Whisk the egg yolks: In a mixing bowl, whisk together the egg yolks and granulated sugar until smooth and pale.

Combine and strain: Strain the cream through a sieve, capturing the liquid. Gradually pour warm cream into the egg mixture while whisking to temper the eggs.

Prepare for baking: Divide the custard into mason jars and place in a baking dish with boiling water halfway up the jars.

Bake the custards: Transfer to the oven and bake for 30-40 minutes until almost set.

Cool and chill: Remove jars from water and cool for 60 minutes. Refrigerate for at least 4 hours.

Caramelize the sugar: Top each jar with granulated sugar and caramelize using a kitchen torch.

Serve and savor: Allow to cool for a minute before serving. Enjoy immediately for the best texture.