In a medium saucepan, combine heavy cream, ground cloves, cinnamon sticks, fresh ginger, ground ginger, nutmeg, and salt. Heat over medium-low until small bubbles form, about 10 minutes. Remove from heat, stir in vanilla extract, cover, and let steep for 20 minutes.

Preheat your oven to 325°F (175°C). Whisk together egg yolks and granulated sugar until smooth and pale. Strain the infused cream into a measuring cup to eliminate spices, ensuring a silky custard.

Slowly pour about ½ cup of the strained cream into the egg yolk mixture, whisking while adding to temper. Gently fold this mixture back into the remaining cream.

Divide the custard among six 4-ounce mason jars. Place jars in a baking dish and pour hot water halfway up the sides. Bake for 30–40 minutes until edges set and centers jiggle.

Remove jars from the water bath and cool completely for 1 hour at room temperature. Cover with plastic wrap and refrigerate for at least 4 hours.

Sprinkle 1 teaspoon of granulated sugar over each custard. Using a kitchen torch, melt the sugar to form a golden crust, then let it harden before serving.