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1
Preheat the oven to 120 degrees C/250 degrees F/gas mark 1/2.
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2
Pour the milk and cream into a large pan up to scalding point - that is, when the bubbles just start to rise
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3
Wrap the loose tea leaves in a 15cm/6-inch square piece of muslin (cheesecloth) and immerse them in the hot cream and milk.
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4
Leave to stand for 5 minutes, then remove and discard the muslin and tea leaves.
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5
The Earl Grey will have lightly infused the cream and milk mixture
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6
Beat together the egg yolks and the 75g/3oz/1/3 cup sugar in a large bowl with an electric whisk, until the mixture is pale yellow and fluffy.
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7
Pour the milk and cream mixture into the egg yolks and sugar, whisking while you do so
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8
Pour the custard into 8 ramekins or shallow individual heatproof dishes.
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9
Place the ramekins in a deep roasting tin (pan), pour 2.5cm/1 inch of water into the tin to create a bain marie and bake for 14 minutes.
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10
Turn the tin and cook for a further 14 minutes
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11
Remove from the oven and leave to cool.
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12
The pots of custard will keep in the fridge for 3-4 days.
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13
To serve, sprinkle the top with the remaining sugar and caramelize with a blowtorch (you can do this under a hit grill, but make sure the ramekins are close to the element)
