Preheat the oven to 325 degrees . In a saucepan, bring 1 1/2 cups cream, the milk, tea bags, ginger, cinnamon, cardamom, cloves and crushed red pepper to a boil; simmer for 5 minutes. Remove from the heat, cover and let steep for 15 minutes.
Place six 1/2-cup ramekins in a 9-by-13-inch baking dish. Strain the cream mixture into a bowl, pressing on the solids; discard the solids.
In a medium bowl, whisk together the egg yolks and brown sugar. Whisk in the cream mixture. Divide the custard among the ramekins; pour enough hot water into the baking dish to come halfway up the sides of the ramekins. Cover the dish with foil and pierce in several spots.
Bake the custards until softly set, about 30 minutes. Remove from the water and let cool for 1 hour. Cover with wax paper and refrigerate for at least 2 hours. Before serving, whip the remaining 1 cup cream until soft peaks form; dollop onto each custard and sprinkle with the candied ginger.