Directions
1. Pour one cup of boiling water over tea bags in a large pot and let stand until cool, stirring occasionally.
2. Add cream to pot. Do not remove tea bags.
3. Bring cream and tea mixture to a boil.
4. Remove from heat and let sit for 30 minutes.
5. Strain the cream through a fine sieve and squeeze or press the tea bags to extract additional flavour.
6. Thoroughly mix all the other ingredients together.
7. Add the reserved cream to this mixture and mix.
8. Divide amongst eight 6-ounce ramekins.
9. Bake in a bain marie (water bath) in an oven preheated to 325°F for approximately 50 minutes, or until firm.
10. Carefully remove from water bath and let cool.