-
1
Preheat oven to 300F.
-
2
In a medium saucepan, heat cream, milk and tea over medium heat until steaming.
-
3
Remove from jeat and let steep 5 minutes.
-
4
Gently squeeze tea bag and remove.
-
5
Meanwhile, in a heatproof bowl, whisk together yolks and sugar.
-
6
Place over a saucepan of simmering water and whisk for 5 minutes or until light yellow in color.
-
7
Remove from heat; gradually whisk in 1 cup of the hot cream mixture.
-
8
Whisk in remaining cream.
-
9
Skim off foam.
-
10
Pour into 8 (6oz) ramekins or custard cups.
-
11
Place in a large roasting pan; pour in enough water to come three-quarters up sides of ramekins.
-
12
Bake in center of oven for 45-55 minutes or until edges are set but center jiiggle and knife inserted in center comes out creamy.
-
13
Remove from water; let cool on rack.
-
14
Cover and refrigerate for at least 5 hours or until chilled and set or up to 2 days.
-
15
Preheat broiler.
-
16
Place ramekins on rimmed baking sheet; using paper towelling, gently blot any liquid that has formed on the surface of the custards, Sprinkle 1 tablespoons brown sugar evenly over each custard.
-
17
Broil until sugar bubbles and caramelizes.
-
18
Watch constantly because caramel turns from amber to black very quickly, Remove from heat and serve.
