Preheat the oven to th 4 (120°C)
Bring the milk to a boil, turn off the heat, add the tea and let steep for 10 minutes
Whisk the egg yolks with the sugar, pour in the boiling milk in a thin stream, then the liquid cream, whisking constantly
Filter this preparation
Rinse the cream ramekins under cold water without wiping them, pour the preparation inside without exceeding 1.5 cm in height
Bake them for 20-30 minutes until just set but still 'jiggly'
Let them cool, then keep them in the fridge for 24 hours
When ready to serve, turn on the oven grill or use an electric caramelizing iron or a polka iron, sprinkle the creams with the vergeoise and caramelize them quickly.
Note:if you don't have brown sugar, use brown sugar or other brown sugar.
