Preparation

• Preheat oven to 325°F.
• In a small pot, bring the heavy whipping cream to a simmer. Once small bubbles start forming at the surface, stir in the tea bags, cover, and steep for 5 minutes. After steeping, press the tea bags against the side of the pot or against a spoon to squeeze out all the tea-infused cream inside before discarding. Stir in the vanilla extract and salt.
• In a large mixing bowl, whisk together the eggs and sugar until creamy.
• With one hand constantly whisking vigorously, slowly stream in the earl grey cream into the eggs with your other hand to temper the eggs.
• Fill your ceramic ramekins with this mixture. Dab a paper towel on any air bubbles on the surface to remove them. Place ramekins on a baking tray and place tray in the oven. Fill the tray with about ½" of hot water. Bake for 30-35 minutes until the edges are set but the middle is still jiggly or until the internal temperature of the crème brûlée reaches 170°F.
• Let cool completely before covering and chilling in the fridge for at least 4 hours or overnight to allow the custard to set.
• Right before serving, sprinkle a generous, even layer of sugar on the surface of each crème brûlée. Use a kitchen torch to caramelize the sugar. Keep the flame moving across the surface, without staying in the same spot for too long. Let cool for a few minutes until the sugar has hardened. Enjoy right away or within 1 hour.