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1
Position a rack in lower third of oven; preheat to 325F Lay a double thickness of paper towels in a baking pan large enough to comfortably hold eight 4- to 6-ounce heatproof custard cups or ramekins.
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2
Set the cups in the pan (the paper towels will keep them in place).
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3
Heat cream, cardamom, cloves and ginger in a medium saucepan over medium-high heat until the mixture just comes to a full boil.
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4
Remove from the heat and let stand for 15 minutes.
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5
Place chocolate in a 4-cup glass measure.
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6
Return the cream to medium-high heat and reheat to boiling.
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7
Immediately pour through a very fine sieve set over the chocolate, pressing down on the spices to extract as much flavor as possible; don't stir the chocolate.
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8
Let stand for 3 minutes, then gently stir until the chocolate completely melts and the mixture is well blended and smooth.
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9
(If the chocolate is not completely melted, microwave it for 20 to 30 seconds on High, then stir.)
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10
Wipe out the saucepan, add milk and sugar, and heat just to boiling, stirring until the sugar dissolves.
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11
In a slow, thin stream, gradually stir about two-thirds of the boiling milk into the chocolate.
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12
If the mixture looks separated at any point, stop adding milk and stir the chocolate until it is smooth again before continuing.
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13
Whisk egg, egg yolks and vanilla in a small bowl until well blended.
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14
While constantly whisking the egg mixture, add the remaining milk in a slow, thin stream.
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15
Strain the egg-milk mixture through a fine sieve into the chocolate mixture; stir well to combine.
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16
Evenly divide among the custard cups, about 1/4 cup each.
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17
Place the pan on the low oven rack.
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18
Add enough very hot tap water to come 3/4 inch up the sides of the cups.
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19
Bake until the tops appear barely set when the cups are jiggled, 16 to 20 minutes; don't tap the tops as this will mar the surface.
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20
Transfer the cups to a wire rack.
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21
Let cool thoroughly, about 1 hour.
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22
Cover with plastic and refrigerate until chilled, at least 3 hours and up to 3 days.
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23
Let warm up just slightly before serving.
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24
Garnish with a dollop of whipped cream and a small piece of crystallized ginger (if desired).
