Ingredients (8 small servings)

• 1½ cups heavy cream
• 1 cup milk
• 3 tablespoons lose Earl Grey tea leaves
• ½ cup sugar
• 227g dark chocolate
• 6 egg yolks

Directions

1. In a medium saucepan, heat up the milk and cream to simmer. Add in the tea leaves. Take the liquid off the heat and leave to steep for 15 to 20 minutes.
2. Chop up the chocolate into small pieces using a serrated knife.
3. Beat the egg yolks in a large metal bowl or pitcher and set aside.
4. Preheat the oven to 120C. Place 8 small or 6 larger ramekins in a roasting pan or high-sided tray. Fill the pan with water to halfway up the side of the ramekins.
5. Strain the cream and milk mixture into another saucepan. Discard the tea leaves. Bring the liquid to a simmer over medium head and add the sugar. Using a whisk, slowly stir until all the sugar has melted. Bring to a slow oil and remove from the heat.
6. Whisk the chocolate until the liquid is smooth. Then pour the chocolate mixture into the bowl or pitcher of beaten egg yolks in a slow, steady stream. Whisk constantly, until the mixture is smooth.
7. Divide this mixture into the ramekins. Cover the tray with aluminum foil and pop into the oven. If baking 8 small ramekins, cook for 55 to 60minutes (75 minutes for 6 larger ones)
8. The finished creams should be set but still jiggly when shaken gently. When done, place the ramekins on another tray and cool at room temperature for a few minutes before propping them in the fridge for at least another 2 hours or so.