Directions

1. Pre-heat oven to 325°F/163°C with rack positioned in the centre.
2. Prepare a baking dish lined with a tea towel at the bottom. Have six half-cup (3.5” in diameter) ovenproof ramekins ready.
3. Dissolve the sugar and water in a saucepan. Boil without stirring for 10-15 minutes until amber brown.
4. Pour equal amounts of caramel into each ramekin. Set on the towel in the baking dish. Heat water in preparation for the water bath.
5. Roughly chop the blueberries and set aside to be added to the crème.
6. Heat the milk, cream and tea on medium heat until bubbles form on the edges and is just about to boil. Remove from the heat.
7. In a bowl, whisk together the sugar, eggs, vanilla, nutmeg and salt.
8. Remove the tea bags from the milk mixture, then very gradually drizzle into the egg mixture, gently mixing to combine.
9. Strain custard into a large measuring cup. Pour this into the ramekins, over the hardened caramel in the bottom. Distribute the blueberries in each ramekin.
10. Add the hot (not boiling) water to the baking dish until it reaches halfway up the sides of the ramekins. Cover with foil and bake for 30-40 minutes, until slightly firm, but still wobbly (depending on thickness of the ramekins and baking dish).
11. Immediately remove the hot custards to cool first at room temperature for 10 minutes, then chill in the refrigerator.
12. To serve, run a knife around the edge of the custard, place the serving plate over the ramekin, then flip over to release onto the plate.