Preheat your oven to 140°C.
Warm the cream and vanilla in a saucepan, whisk to disperse seeds, then cover and infuse for 30 minutes.
Melt the chocolate in the milk over low heat in a small saucepan.
Beat egg yolks, icing sugar, and ground ginger until fluffy, then whisk in chocolate and cream mixtures.
Place chopped ginger in ramekins, add chocolate mixture, and set in a roasting tin filled two-thirds up with hot water.
Bake for 45 to 60 minutes until slightly puffed and spongy.
Cool the pots, then chill in the fridge for at least six hours before serving.