• 3 3/4 cup whole milk
• 1 2/3 cup heavy cream
• 1 tsp loose tea
• 3/4 cup baker’s sugar
• 8 egg yolks
• raw brown sugar (and a torch) for topping

Bring milk and cream to a boil. Add tea leaves and infuse, covered, for no more than 4 minutes.

Mix sugar and egg yolks. Add to infused milk. Strain.

Refrigerate mixture until cool. (at least an hour)

Divide custard among ramekins and place ramekins in a baking dish.

Fill baking dish with hot water until water reaches 1/2 to 2/3 of the way up the ramekins. Cover dish with a cookie sheet (don’t use aluminum foil).

Bake at 350 degrees F until the center of the custards is set (70 to 75 minutes). Allow baking dish to cool. Remove ramekins and refrigerate at least 3 hours. If water condenses on top, blot with a paper towel.

Just before serving, sprinkle with brown sugar and caramelize with torch.

(I think next time, I should try to infuse the sugar with the tea, which would consist of putting the sugar into a small container and mixing the tea into it, then letting it sit.)