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1
In a medium saucepan, heat the cream, the 6 tablespoons (75 g) sugar, and the tea leaves until warm.
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2
Remove from the heat, cover, and let steep for 30 minutes.
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3
Preheat the oven to 350F (175C).
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4
Set six 4- to 6-ounce (125- to 180-ml) ramekins or custard cups in a roasting pan or deep baking dish.
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5
Reheat the cream until its quite warm.
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6
In a medium bowl, whisk together the egg yolks, then gradually whisk in the warm cream, whisking constantly as you pour to prevent the eggs from cooking.
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7
Pour the mixture through a mesh strainer into a large measuring cup or pitcher.
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8
Divide the custard mixture evenly among the ramekins.
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9
Fill the roasting pan or baking dish with warm water to reach halfway up the sides of the ramekins.
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10
Cover the pan tightly with aluminum foil and bake until the perimeters of the custards are just set and the centers are still slightly jiggly, about 30 minutes.
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11
Transfer the custards from the water bath to a wire rack and let cool completely.
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12
Refrigerate until chilled.
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13
Just before serving, evenly sprinkle each chilled custard with 2 teaspoons (10 g) sugar and caramelize with a kitchen torch: set the torch flame at medium and wave the tip of the flame over the sugar at close range until the sugar begins to melt.
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14
Rotate the ramekin for even caramelization, being careful not to burn yourself, until the sugar has darkened and caramelized.
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15
(If you like your creme brulee served at room temperature, let the custards come to room temperature before caramelizing and serving.)
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16
The baked custards will keep for up to 2 days in the refrigerator.
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17
Sprinkle them with sugar and caramelize the surfaces just before serving.
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18
You can replace 1 1/2 cups (375 ml) of the heavy cream with half-and-half to lighten the custard, if you wish.
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19
If you dont have a kitchen torch, caramelize 1/2 cup (100 g) of sugar, following the instructions for making dry caramel in Caramelization Guidelines (page 265).
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20
Pour the hot caramel over the top of each custard, swirling it very carefully to get as thin a layer of caramel as possible, then let it harden.
