1. Combine heavy cream, milk, and the tea bag in a small saucepan. Heat over medium-low heat until it just begins to simmer, then remove from heat and let steep for 10-15 minutes. Remove the tea bag, squeezing out any excess liquid.

2. In a bowl, whisk egg yolks, granulated sugar (for custard), and a pinch of salt until light yellow and slightly thickened.

3. Slowly pour the warm tea-infused cream mixture into the egg mixture while continuously whisking to temper the eggs.

4. Strain the custard mixture through a fine-mesh sieve into a ramekin to ensure a smooth texture.

5. Place the ramekin in a baking dish and add hot water to the baking dish, coming halfway up the sides of the ramekin. Bake in a preheated oven at 150°C (300°F) for 30-35 minutes, or until the edges are set but the center still slightly jiggles.

6. Carefully remove the ramekin from the water bath and let it cool to room temperature. Then, cover and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and set.

7. Just before serving, sprinkle the remaining granulated sugar (for torching) evenly over the chilled custard. Use a kitchen torch to caramelize the sugar until it forms a hard, golden-brown crust. Let it cool for a minute or two before serving.