Tea custard

Ingredients:

• 2 and 1/4 cups heavy cream
• 3/4 cup sugar
• 1 vanilla bean, split lengthwise and seeds scraped out
• 2 tablespoons loose black tea
• 5 large egg yolks
• Fresh whipped cream for serving

Preparation:

1. Position a rack in the lower third of the oven and preheat the oven to 150°C.
2. Combine the cream, sugar, vanilla seeds, and vanilla bean in a medium saucepan and heat over medium-high heat, stirring constantly, until the sugar dissolves and steams (do not boil), 5-7 minutes. Remove from heat, add the tea, cover with plastic wrap, and let steep for 10 minutes.
3. Meanwhile, lightly beat the egg yolks in a medium bowl. Stir about 1 cup of the cream mixture into the yolks, whisking constantly to prevent curdling. Then, whisking continuously, add the remaining cream mixture in a steady stream. Strain the cream through a sieve into a measuring cup, then divide the custard among 6 ramekins.
4. Place the ramekins in a large, deep baking dish and pour enough hot water into the dish to come halfway up the ramekins.
5. Cover the baking sheet tightly with foil and bake until the custard is set, 45-55 minutes. Refrigerate the custard for at least 2 hours, then top with fresh whipped cream and serve.