Preheat the oven to 325°F (163°C). Place a large, oven-safe baking dish (large enough to hold four ramekins) in the oven while it preheats. Set four ramekins aside and lightly spray them with cooking spray.

Chop the 10 ounces high-quality dark chocolate into small pieces and place them in a heatproof bowl.

Melt the chocolate until smooth: microwave in 20–30 second bursts, stirring between bursts, or melt over a double boiler. Stir until fully melted and let the chocolate cool for 1–2 minutes so it is warm but not piping hot.

In a blender or food processor, combine 4 large egg yolks, 1 large egg white, 1 cup unsweetened vanilla almond milk, 1/2 cup baking stevia or erythritol, 1/2 teaspoon vanilla extract, 1/8 teaspoon ground nutmeg, 1/4 teaspoon ground cinnamon, 1/8 teaspoon sea salt, and 2 tablespoons honey. Blend on high until the mixture is smooth and well combined, about 20–30 seconds.

With the blender running on low (or by stopping and pouring), slowly add the melted chocolate to the blended custard mixture and blend briefly until fully incorporated and homogeneous. Ensure the chocolate is not so hot that it cooks the eggs.

Remove the preheated baking dish from the oven (use oven mitts). Place the four prepared ramekins inside the baking dish and evenly pour the custard mixture into the ramekins, leaving about 1/4 inch of headspace.

Carefully pour hot (near-boiling or very hot tap) water into the baking dish around the ramekins until the water reaches three-quarters of the way up the sides of the ramekins to create a water bath. Be careful not to splash water into the custards.

Return the baking dish with the water bath and ramekins to the oven and bake at 325°F for 35 to 38 minutes, or until the custard tops are just set and the centers are slightly wobbly when the ramekin is gently shaken.

Remove the baking dish from the oven. Using tongs or oven mitts, transfer the ramekins from the water bath to a wire rack and let them cool at room temperature for about 20–30 minutes.

Refrigerate the custards, uncovered or lightly covered, for at least 2 hours to fully chill and set before serving.