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1
Pre-heat your oven to 300.
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2
Heat the first six ingredients together over low heat, so the milk and cream heat up gradually and the spices have a chance to steep a bit - 10 minutes or so.
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3
While the cream is heating, chop the chocolate and put it in a large measuring cup or bowl with a spout. In a separate bowl, whisk the egg yolks, sugar and salt. Heat a pot of water to a simmer.
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4
When the cream hits a simmer, pour it through a strainer over the chocolate; you don't want the cardamom pods or cloves in your pots. Let the chocolate sit for a few minutes, then whisk until the chocolate is fully melted and the mixture is smooth.
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5
Slowly pour the chocolate mixture into the eggs, whisking constantly, then pour the complete batter (Is it a batter? I don't really know.) back through the strainer into your measuring cup/spouted bowl.
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6
Fill 6 6-ounce ramekins with the chocolate mix. Put a kitchen towel in the bottom of a large baking dish large enough to hold the ramekins with an inch or two between each once. Fill the pan with enough of the hot water to come about halfway up the ramekins. Cover the pan tightly with foil and put it into the oven.
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7
Bake for 45 minutes. When you pull them out, they should still be jiggly. Remove them from the water bath, let cool on the counter for an hour and then refrigerate for at least 3 or 4.
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8
Serve with some lightly sweetened whipped cream.
