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1
Heat oven to 325 degrees.
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2
Fill a kettle of water to bring to a boil.
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3
In a small saucepan, combine milk and tea leaves.
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4
Place over medium-low heat and bring to a bare simmer; remove from heat and allow to steep until deeply infused, about 10 minutes.
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5
Strain into a bowl, discard solids, and allow to cool until just warm.
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6
In a small saucepan, combine 1 cup sugar and 2 tablespoons water.
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7
Place over medium heat without stirring until sugar melts and begins to take on a bit of color.
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8
Do not stir; instead, swirl pan occasionally.
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9
Continue to cook until mixture is dark maple-syrup brown and has an aroma of caramel, 10 to 15 minutes.
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10
Carefully pour into a 1 1/2-quart flan mold or metal baking dish (such as an 8-inch square baking pan), tilting pan to coat sides and bottom.
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11
Set aside.
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12
In a mixing bowl, combine eggs, yolk and remaining 1 cup sugar.
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13
Stir until sugar is dissolved, about 3 minutes.
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14
Slowly stir in the milk mixture until blended.
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15
Pour into flan mold, and set mold in a small roasting pan.
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16
Place in oven and pour enough boiling water into roasting pan to come halfway up mold.
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17
Bake flan until set around edges but slightly jiggly in middle, 45 minutes to 1 hour 15 minutes, depending on oven, and size and depth of mold.
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18
Remove from water bath and place on a work surface to cool to room temperature.
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19
Refrigerate until well chilled, about 3 hours.
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20
To serve, run a sharp knife around inside edge of pan.
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21
Place a deep plate on top and flip.
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22
Remove mold, and serve.
