Preheat oven to 325°F. Put chopped chocolate and chai tea in a saucepan.

Gently heat, stirring until chocolate is melted into the tea.

Remove from heat and add the milk. Set aside to cool for at least 10 minutes.

In a medium bowl, beat the eggs with a wire whisk for just a minute.

Whisk in the sugar and salt.

Gradually whisk in the chai and milk mixture until fully incorporated.

Pour into four individual ramekins and place those into a heavy baking dish with tall sides.

Carefully pour warm water into the baking dish around the ramekins until it fills the dish, reaching about one-half inch from the top edge of the ramekins.

Bake until the custards are set, but still slightly jiggly in the center, and a knife run around the edge of the custard comes out clean, about 1 hour.

Serve warm or chilled, with a sprinkle of nutmeg and a dollop of whipped cream, if you like.