• Add the cream, cloves, cinnamon sticks, fresh ginger, ground ginger, nutmeg and salt to a small pot and whisk to combine. With the heat on medium-low, warm the cream to just below a boil, for 10 minutes. The cream mixture should just lightly bubble. Remove the pot from the heat, add the vanilla, cover, and let sit for 20 minutes to bring the flavours together.
• Preheat the oven to 325°F (175°C)
• In a bowl, whisk the Conestoga Farm egg yolks, then add the sugar and whisk together until smooth.
• Place a fine-mesh strainer over a large liquid measuring cup, then strain the cream mixture to remove the solids.
• Whisking a little at a time, add 1/2 cup of the cream mixture into the eggs. Then pour the sugar-egg mixture into cream and whisk to combine.
• Pour the mixture through the fine-mesh strainer into 6 x 4-ounce mason jars.
• Place the mason jars into a baking dish, then fill the dish with boiling water halfway up the sides of the mason jars. Bake for 30 to 40 minutes, until almost fully set with a somewhat jiggly center. Remove the baking dish from the oven, and carefully transfer each mason jar to a wire rack to cool for about 60 minutes. Cover the mason jars with their lids and place them in the refrigerator for at least 4 hours, up to 2 days, to fully set.
• When ready to serve, sprinkle each custard with about a teaspoon of sugar in a thin layer. Use a kitchen torch to caramelize the tops until the sugar melts and browns or even blackens a bit. Alternatively, place mason jars directly under a preheated broiler until the tops caramelize (about 3-5 minutes). If using the broiler, watch carefully and raise or lower the racks to ensure sugar melts but does not burn. The sugar topping should be hard to the touch.
• Serve within two hours.
• * Use the egg whites to make a delicious egg white omelette loaded with vegetables for lunch.

Note

• Crème brûlée in mini mason jars is the perfect holiday treat to make ahead of time. Equally enjoyed while mingling at a holiday event or to finish a sit-down dinner. Once prepared, the custard will keep well in the fridge for up to two days. Cover the cooled custard with the mason jar lids and place in the fridge. When it is time to serve, add the sugar and brûlée the tops right before serving. Just make sure the jars have cooled before handing your guest these flavourful little desserts!