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1
Whisk egg yolks and 2 tablespoons sugar in medium bowl to blend well.
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2
Combine milk, cream, tea leaves, and remaining 1/2 cup sugar in heavy medium saucepan.
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3
Bring to simmer over medium heat, stirring until sugar dissolves.
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4
Gradually whisk hot milk mixture into egg yolk mixture; return to same saucepan.
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5
Stir over medium-low heat until custard thickens enough to leave path on spoon when finger is drawn across, about 8 minutes (do not boil).
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6
Immediately strain sauce into small bowl.
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7
Refrigerate uncovered until cold, at least 4 hours.
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8
(Can be made 1 day ahead.
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9
Cover and keep refrigerated.)
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10
Preheat oven to 375F.
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11
Generously butter 6-cup souffle dish; coat dish with sugar.
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12
Combine milk and 5 tablespoons sugar in heavy medium saucepan.
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13
Stir over medium-low heat until sugar dissolves and milk comes to simmer.
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14
Remove from heat; add both chocolates and stir until melted and smooth.
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15
Whisk in egg yolks.
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16
Using electric mixer, beat whites in medium bowl until soft peaks form.
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17
Gradually add 3 tablespoons sugar, beating until stiff but not dry.
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18
Fold whites into warm chocolate mixture in 3 additions.
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19
Transfer mixture to prepared dish.
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20
Bake souffle until just set in center and top is puffed and cracked all over, about 32 minutes.
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21
Serve souffle immediately with custard sauce.
