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1
Preheat oven to 325 degrees F.
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2
Boil lemon zest in 1/2 cup of water for 30 seconds to help remove bitterness.
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3
Strain, rinse under cold water, then finely chop the zest.
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4
Evenly distribute the chopped zest in 6 1/2 cup ramekins.
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5
Place milk and tea bags in a saucepan.
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6
If using vanilla bean, place it in the liquid now.
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7
Bring milk to the boil.
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8
Remove from the heat.
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9
Place the eggs and sugar in a mixing bowl and blend together on low speed or with a wire whisk.
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10
Pour the boiled milk through a sieve in a slow and steady stream into the egg mixture.
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11
Scrape the vanilla seeds from the pod into the milk and egg mixture, then discard the pod.
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12
If using vanilla extract, add it now.
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13
Divide the mixture among the prepared ramekins, over the chopped zest.
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14
Place ramekins in a baking dish and fill it halfway up the ramekin height with hot water.
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15
Carefully place baking dish in the oven and bake for 30 minutes until the custards are set on the outside but slightly jiggly in the center.
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16
Remove the ramekins from the water bath, cool to room temperature then place them in the refrigerator to set for 1 hour.
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17
Preheat the broiler about 15 minutes before you are ready to serve the Creme Brulee.
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18
Lightly sprinkle the tops of the chilled custards with a thin layer of sugar and place the ramekins under the broiler until the sugar bubbles and browns.
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19
Cool for 1 minute on the counter, then serve.
