Pour the heavy cream into a small saucepan and heat it gently over medium heat. Once it starts steaming (don’t let it boil), remove from heat and add the Earl Grey tea bags. Cover and let steep for 15 minutes. The cream should turn light tan and smell fragrant.

In a mixing bowl, whisk together egg yolks, sugar, vanilla, and salt until pale and smooth.

Remove the tea bags from the cream. Slowly pour the warm cream into the egg mixture, whisking constantly to keep the eggs from cooking.

Pour the custard through a fine mesh strainer into a large measuring cup or bowl to remove any lumps or tea bits.

Preheat oven to 325°F (160°C). Arrange 4–6 ramekins in a deep baking dish. Pour custard evenly into each ramekin. Fill the dish with hot water halfway up the sides of the ramekins.

Bake for 35–40 minutes, until the edges are set but the centers still jiggle slightly.

Carefully remove ramekins from the water bath. Let them cool at room temperature, then cover and refrigerate for at least 4 hours or overnight.

Right before serving, sprinkle about a teaspoon of sugar on top of each custard. Use a kitchen torch to melt and caramelize the sugar into a thin, glassy crust. If you don’t have a torch, place the ramekins under a broiler for 2–3 minutes — just keep a close eye so it doesn’t burn.

Crack through the sugar top and enjoy the creamy, tea-scented custard underneath.