Position a rack in the lower third of the oven and preheat the oven to 300 degrees F.
Combine the cream, sugar and vanilla seeds and pod in a medium saucepan over medium-high heat and cook, whisking constantly, until the sugar dissolves and the mixture begins to steam and is just about to boil, 5 to 7 minutes. Remove from the heat, add the tea, cover with plastic wrap and let steep for 10 minutes.
Meanwhile, lightly beat the egg yolks in a medium bowl. Whisk about 1 cup of the cream mixture into the egg yolks to temper them so they won't curdle, then continue to whisk while adding the remainder of the cream mixture in a steady stream. Strain the mixture through a sieve into a measuring cup and then pour the custard into 6 ramekins, dividing equally.
Place the ramekins in a large, deep baking pan that will hold them comfortably and add enough hot water to the pan to come halfway up the sides of the ramekins. Cover the pan tightly with aluminum foil and bake until the custards are set, 45 to 55 minutes. Refrigerate the custards for at least 2 hours before serving with fresh whipped cream.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Cheryl Day, Back in the Day Bakery, Savannah, GA