3/4 of the sugar until dark amber in color, brushing sides of pot with a pastry brush dipped in cold water to avoid forming sugar crystals. Add milk and cream cheese; bring to boil. Stir until combined.
Remaining sugar, egg yolks and spices in separate bowl. Temper egg yolk mixture gradually into milk mixture; heat 30 seconds. Strain mixture through sieve.
Chocolate and vanilla; stir until combined. Pour 3 oz. (85 mL) into each of 24 (4-oz. [125-mL]) buttered ramekins or (into each of 12 ramekins for trial recipe), 1/4 inch from the top. Place in water bath.
In 325ºF (160ºC) standard oven 20 min. or until just barely set. Cool in water 20 min. Remove ramekins from water; refrigerate until cold.