Method: Pour one cup of boiling water over tea bags in a large pot and let stand until cool, stirring occasionally. Add cream to pot. Do not remove tea bags. Bring cream and tea mixture to a boil. Remove from heat and let sit for
30 minutes. Strain the cream through a fine sieve and squeeze or press the tea bags to extract additional flavour. Thoroughly mix all the other ingredients together. Add the reserved cream to this mixture and mix. Divide amongst
eight 6-ounce ramekins. Bake in a bain marie* in an oven preheated to 325°F for approximately 50 minutes, or until firm. Carefully remove from water bath and let cool.
*Bain marie is a water bath used to cook delicate foods such as custards, crème brûlée and terrines. Place ramekins in a highsided baking dish. Fill with warm water, making sure not to splash. Fill the dish until the water comes up to about two thirds.