I do this the easy way. There’s no tempering needed and only 1 pot!

1) Put the cream, half and half, and tea into a pot. Heat to a simmer. Turn off the heat and allow to steep (and cool) for 15 minutes. Then strain out the tea.

2) Add the egg yolks and sugar. Warning! If you heat the cream too hot, the eggs will scramble and you’ll need to start over.

3) Turn the heat back on and allow to warm until steaming. You must stir the whole time.

2) Pour the liquid into ramekins and place in a water bath.

3) Bake for 30 minutes at 300 degrees, or until the center jiggles like jello and not a liquid.

4) Cool, brulee (burn the sugar on top), and serve