Earl Grey Creme Brûlée

1. Bring the cream and salt to a low boil in a small saucepan (steaming). Remove from the heat. Add tea bags. Steep for 15 minutes. Remove tea bags & gently squeeze tea bags for extra tea flavor. Discard tea bags.
2. Preheat the oven to 325F. Bring 4-6 cups water to a boil.
3. Whisk & fully combine egg yolks & sugar in a medium bowl.
4. Place the steeped cream over med heat & gently warm until steaming. Remove from heat & stir in the vanilla. In a slow stream, whisk in increments of ~1/2 cup of the cream into the egg yolks, whisking constantly so they don’t scramble until all the cream is mixed in.
5. Place ramekins inside a large tall baking dish. Divide batter between 4 (6 ounce) ramekins or 3 (8-ounce). Fill dish with boiling water halfway up the sides of the ramekins. Bake for 30 (smaller ramekins) to 40 minutes (larger ramekins), until centers are barely set. Take out ramekins from the water bath & let cool completely. Refrigerate 4 hours (you can prep this days in advance too).
6. Top each ramekin with 1-2 teaspoons of caster sugar (you may use regular sugar, use caster sugar for easier even brûlée). Use a blow torch & torch the sugar until it melts & forms a coat (be careful not to burn the sugar by concentrating the heat, move frequently). Optional: top with heart-shaped strawberries or berries of choice.
7. Crack that sugar and enjoy!