Instructions

1. Adjust oven rack to lower-middle position and heat oven to 300 degrees.
2. Combine 2 cups cream, sugar, and salt in a medium saucepan.
3. Bring mixture to a low boil over medium heat, stirring occasionally until the sugar is completely dissolved. Make sure to scrape the sides of the pan. Add the Cream Earl Grey tea, take the pan off the heat and let the tea steep 10 minutes to infuse the flavors.
4. Meanwhile, line the bottom of large roasting pan with a double layer of paper towels and arrange eight 6-ounce ramekins in the pan. Space them out to fill the pan. Bring a kettle or large saucepan of water to boil over high heat.
5. After cream has steeped, stir in remaining 2 cups cream. Whisk the yolks in a large bowl until combined then slowly whisk in about 1 cup cream mixture into yolks to temper; repeat with another 1 cup of cream. Add remaining cream and whisk until evenly colored and thoroughly combined. Strain through a fine-mesh strainer into 2-quart measuring cup or pitcher; discard solids in strainer. Pour the mixture into the ramekins, dividing evenly.
6. Pour the boiling water into the baking dish, being careful not to get any into the ramekins, until water reaches halfway up the sides of the ramekins. Carefully place into oven and bake until the centers of custards are just barely set and are no longer liquidy. A digital instant-read thermometer inserted in centers should register 170 to 175 degrees, about 30 to 35 minutes. Begin checking temperature about 5 minutes before recommended time.
7. Transfer ramekins to a wire rack; cool to room temperature, about 2 hours. Set ramekins on rimmed baking sheet, cover tightly with plastic wrap, and refrigerate until cold, at least 4 hours or overnight.
8. Uncover the ramekins; if condensation has collected on top of the custards, blot them with paper towels. (Be sure to use uncolored, white paper towels.) Sprinkle each with about 1 1/2 teaspoons Demerara sugar; tilt and tap ramekin for even coverage. Tap out any excess. Ignite a chef’s torch and caramelize the sugar evenly. Refrigerate the ramekins, uncovered 30 to 45 minutes (but no longer*); serve.