• Preheat your oven to 325°F (160°C).

Overnight method

• In a sealable container, add tea bags to heavy cream. Seal and leave in refrigerator overnight. Remove tea bags and discard them. In a saucepan, scald the heavy cream -  heat until it's just about to boil. Remove from heat.

Quick method

• In a saucepan, scald the heavy cream – heat until it's just about to boil. Remove from the heat, add the chai tea bags, and let steep for about 15 minutes. Remove the tea bags and discard them.
• In a bowl, whisk together the egg yolks and sugar until well combined.
• Temper the egg mixture with the addition of a small amount of hot cream, whisking continuously, to avoid scrambling the eggs. Still whisking continuously, gradually add the remaining hot cream, along with the vanilla, to the mixture.
• Strain the mixture through a fine-mesh sieve to remove any lumps.
• Arrange 4 ramekins in a shallow baking dish, and using a measuring cup or ladle, divide the mixture evenly among them. Place in the preheated oven and fill the baking dish with hot water until it reaches about halfway up the sides of the ramekins. This will avoid spillage when moving the baking dish.
• Bake for 30-35 minutes, or until the edges are set but the centers are still slightly jiggly.
• Carefully remove the ramekins from the water bath and let them cool on a rack to room temperature. Refrigerate for at least 2 hours, or covered overnight, until fully chilled.
• Remove from refrigerator about 30 minutes before serving. When ready to serve, sprinkle a thin, even layer of granulated sugar over the top of each crème brûlée. Caramelize the sugar using a kitchen torch until it turns a deep golden colour. Let the caramelized sugar harden for a minute or two.
• Garnish with any of the following: a dollop of whipped cream, chopped pistachios, chopped candied ginger and/or a light dusting of ground cinnamon.