Put milk, cream and earl grey tea bags in a pot, cook under medium low heat until bubbles around the edge. Remove from heat and take out the tea bags.

In a large bowl, beat the egg yolks and sugar until pale. Then pour the cream mixture into the beaten eggs, keep stirring.

Pour the mixture into a ramekin with a sieve. Remove the bubbles on top. Put the ramekins in a big baking tray.

Pour around 1/3 high water into baking tray. Pop in preheated oven at 160C, bake for 30-35 minutes. Until wobble in the middle like jelly.

Let it cool completely then chill in fridge for at least 4 hours.

Sprinkle sugar on top of the pudding, then melt the sugar with blow torch. Let it set for 5 minutes . You can also put the pudding at the top shelve of the oven until the sugar melted.