Earl Grey Custard Cups with Honey Caramel Drizzle

Instructions

1. 1

   Preheat your oven to 160°C and set a kettle of water to boil. Place two 180 ml ramekins inside a deep baking dish.

2. 2

   Heat the milk in a small saucepan over medium-low until steaming but not boiling, then remove from heat, submerge the tea bags, and steep for 8 minutes. Squeeze and discard the bags.

3. 3

   Whisk together the 2 whole eggs, 1 yolk, caster sugar, and vanilla extract in a bowl until smooth and just combined — avoid creating bubbles.

4. 4

   Slowly pour the warm Earl Grey milk into the egg mixture in a thin stream, whisking gently the whole time to temper the eggs without scrambling them.

5. 5

   Strain the custard through a fine sieve into a jug, then divide evenly between the two ramekins.

6. 6

   Pour the boiling water into the baking dish until it reaches halfway up the sides of the ramekins, then carefully transfer to the oven.

7. 7

   Bake for 28–32 minutes until the custards are just set at the edges but still have a slight wobble in the center. Remove from the water bath and cool for 5 minutes.

8. 8

   While the custards rest, warm the honey in a small saucepan over medium heat for 2–3 minutes, swirling gently, until it deepens to a golden amber and smells slightly caramelized. Remove from heat immediately.

9. 9

   Drizzle the warm honey caramel over each custard, finish with a tiny pinch of flaky sea salt, and serve immediately.