Tea-Infused Crème Brulees

2 cups heavy cream
½ cup milk
10 bag Irish Breakfast tea, or any desired flavor (Do not use black tea)
5 large egg yolks
1 tsp. vanilla
½ cup sugar
4 cups boiling water
Choice of topping:
5 tbsp. superfine sugar (instant dissolving)

In small saucepan, combine cream and milk. Add tea bags. You can use less bags
if you think it's too strong. Heat just to simmering; remove from heat.
Cover let steep 20 min. Squeeze bags with tongs or press into mesh strainer
to extract all liquid.

Preheat oven to 325° Place 6 (½ cup) ramekins in 13 x 9” pan.

In bowl, beat egg yolks, sugar and vanilla. Gently whisk into cream mixture to
avoid bubbles. Pour into ramekins in pan. Add enough boiling water halfway
up sides of ramekins in the pan. Bake 48 to 50 min until custard edges are
set(a thin knife inserted near edges should come out clean) but centers are
jiggly, remove from oven to wire rack to cool. Cover with plastic wrap;
chill overnight.

For sugar topping: Melt sugar in heavy saucepan. Once it starts to melt, reduce
heat and cook sugar for 5 minutes or until melted completely, stirring as
needed with wooden spoon. Quickly drizzle the sugar over the brulees. If
hardened, return to heat to melt again.