In a small pot, whisk together heavy cream, cloves, cinnamon sticks, fresh ginger, ground ginger, ground nutmeg, and salt. Heat the mixture over medium-low for about 10 minutes until just below boiling. Remove from heat, add vanilla extract, cover, and let steep for 20 minutes.

Set your oven to 325°F (175°C) to preheat.

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

Carefully pour the steeped cream mixture through a fine-mesh strainer into a large measuring cup to remove solids.

Gradually whisk about ½ cup of the warm cream into the egg mixture to temper the yolks. Slowly whisk in the remaining cream mixture.

Carefully pour the custard mixture into six 4-ounce mason jars.

Place the jars in a baking dish and pour boiling water into the dish until it reaches halfway up the sides of the jars. Bake for 30-40 minutes until set with a slight jiggle.

Remove the jars from the oven and allow to cool on a wire rack for 60 minutes. Refrigerate for at least 4 hours or up to 2 days.

Just before serving, sprinkle about a teaspoon of granulated sugar over the top of each custard jar. Using a kitchen torch, caramelize the sugar until golden brown.

Allow the jars to cool slightly before serving.