Serves 8.

Preheat oven to 325 F. Heat the cream and Masala Chai in a medium sauce pan over medium heat until you see small bubbles form on the side of the pan. Do not overheat. Remove from heat and let the tea infuse for 5 minutes before straining through a fine sieve. Meanwhile, in a medium bowl, slowly whisk together the sugar and egg yolks.

Slowly add cream a little at a time into the egg and sugar mixture and mix. Adding too much of the hot liquid will cook the egg yolk and won't result in a smooth custard. Finish by stirring in the vanilla extract and salt.

Arrange the 6 oz. ramekins in a deep baking dish and fill the ramekins with the mixture. Fill the baking dish with water until it comes up half way up the side of the ramekins. Cover the dish with foil and bake until just set, 30-50 minutes. (cooking time depends on thickness and depth of the ramekins and the thickness of the baking dish, so check early because you don't want to overcook the custard). It will be done when the custard wiggles like jello. It should move like one mass and not like a soupy mass.

Remove from the oven when done, remove foil and let cool in water bath before refrigerating for at least 2 hours or up to 2 days. Add a thin even layer of sugar to the top of the refrigerated custards. Using a kitchen torch slowly sweep back and forth until the sugar has melted and turned a light brown.