Preheat oven to 140°C fan-forced (160°C for standard ovens).
Halve the vanilla bean lengthways then use the sharp side of your knife to scrape out the seeds on the cut edge. Place in the saucepan with the pod then add the cream and teabags. Place over medium heat and bring to just below a simmer then remove from heat and set aside to infuse for 5 minutes. Discard the bean and teabags.
Meanwhile, whisk the egg yolks and sugar in a heatproof bowl until well combined.
Whisk the cream mixture into the egg mixture then strain into a jug. Divide among four 185 ml oven-proof ramekins.
Place ramekins in a roasting pan. Add boiling water to reach halfway up the sides – this will make sure they cook gently and evenly. Carefully place in the oven and bake for 40 minutes or until just set.
Cool then place in fridge for at least 4 hours (or overnight), until set. Sprinkle about 1-2 tsp sugar on top of each of the custards. Caramelise with a kitchen blowtorch. I like to finish with a small fluttering of salt flakes to balance that caramel on top.
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