Chai Crème Brûlée

Preheat the oven to 300 degrees F (150 degrees C).

Heat cream in a 1-quart, covered saucepan over medium heat until scalded, 4 to 5 minutes. An instant-read thermometer inserted into the center of the cream should read 180 degrees F (82 degrees C).

Add tea bags, ginger, cinnamon stick, cardamom, and cloves. Turn off the heat, cover, and steep for 5 to 8 minutes.

Meanwhile, whisk egg yolks, 3 tablespoons plus 1 3/4 teaspoon sugar, vanilla, and salt together in a bowl until combined and sugar has dissolved.

Strain tea bags, cinnamon stick, and ginger from the cream, extracting as much cream as possible from the tea bags.

Pour some of the hot cream into the egg yolk mixture, whisking quickly to avoid scrambling the eggs. Pour the mixture back into the saucepan and whisk until custard is thick and smooth, 2 to 3 minutes.

Divide custard evenly among four 4-ounce ramekins. Place ramekins in a paper towel-lined baking pan. Pour hot water into the baking pan until halfway up the sides of the ramekins.

Bake in the preheated oven until custard is set around the edges and jiggles slightly in the center when gently shaken, 45 to 50 minutes. Carefully remove from the oven and let cool to room temperature, about 30 minutes. Transfer to the refrigerator to chill for at least 2 hours.

Sprinkle 1 teaspoon turbinado sugar over each ramekin, shaking gently to cover the surface evenly. Use a kitchen torch to caramelize the sugar until all crystals are evenly melted. Allow surface to harden before serving.