Lightly grind up all spices and tea in a coffee grinder. Combine this spice mixture with water and bring slowly to a boil to "pre-infuse" chai spice flavor. Cover and remove from heat for a few minutes.
Add milk, cream and pinch of salt to this mixture and return to a boil. Cover and again remove from heat for a few minutes.
Gently whisk yolks with sugar to combine, being careful not to "over-aerate" this mixture. While whisking continuously, pour milk and cream mixture through a strainer and onto yolk mixture. Again, try not to whisk too many air bubbles into this mixture.
Pour onto the bowl of chopped El Rey Caoba 41% Milk Chocolate, stirring gently to combine.
Pour entire mixture through a strainer to remove any bits of un-melted chocolate and pour into molds.
Bake at 250 degrees in a conventional oven with a water bath or at 200 degrees in a convection oven without a water bath until done, at least 45 minutes to an hour.
Some creme brulee tips:
Don't combine yolks and sugar too soon.
Don't whisk vigorously when combining these mixtures, for the bubbles you create will interfere with proper baking.
Pour creme brulee mixture into molds or flexipans from a pitcher.
Remove any bubbles that may rise to the surface by dipping a paper towel onto them or by "burning off" the bubbles with a quick pass of the torch.
Bake on doubled sheet trays