From some instagram recipe I lost the link to.

Total time: 20 mins + 60 mins bake + 3h fridge

Special equipment

• 3 ramekins or oven-safe small coffee mugs
• Loaf pan or baking dish, that can fit the ramekins and be filled with water to reach at least 1/3 up the ramekins
• Nice to have: 2-cup glass measuring cup

Ingredients

Makes 3 servings – 380cal; 9g protein, 26g fat, 30g carbs

• 3 bags earl grey tea (ideally decaf for this late night dessert)
• 1/4 cup heavy cream
• 1 cup whole milk
• 2 egg yolks
• 1/4 cup brown sugar
• 3oz chocolate, chopped
  • Recommended: a mix of dark + semisweet
• 1 tsp vanilla extract
• Tiny pinch of salt

Optional: fresh whipped cream, for serving

Directions

• Preheat oven to 325°F
• In a saucepan - heat milk and cream until just before boiling
  • ~180F, or when you start to see wisps of steam or individual bubbles appearing
• Remove from heat and add tea bags, infuse for 5 mins
• While waiting, chop chocolate and set aside
• Remove tea bags to a bowl, use a spoon to squeeze out any remaining liquid
• Add chocolate to warm milk, whisk until melted and combined
• Add a pinch of salt to milk mixture
• Prep “final bowl” that will eventually hold everything – ideally a 2-cup glass measuring cup, or a metal bowl
• In “final bowl” - whisk together egg yolks and brown sugar
• In “final bowl” - temper in the chocolate mixture into eggs
• Add vanilla extract
• Pour mixture into ramekins
• Tent ramekins with foil
• Put ramekins in loaf pan or baking dish, and fill with hot water at least 1/3 up the ramekins
• Bake at 325°F for ~55-60 mins, until firm on the outside while jiggly in the center
• Remove and refrigerate for at least 3-4 hours, ideally overnight (the longer the better)