Preheat oven to 325°F. In a medium saucepan, combine cream, milk, vanilla, salt, and chai tea bags. Bring to a boil, then reduce to simmer for 20–30 minutes.

In a large bowl, whisk egg yolks and ½ cup sugar until pale and thick.

Remove tea bags, pressing gently to release extra flavor.

Slowly ladle hot chai mixture into yolks, whisking constantly until smooth and custard-like.

Skim any foam from the top. Pour evenly into 6 ramekins.

Place ramekins in a baking dish and fill with hot water halfway up the sides. Bake 45–55 minutes, until just set with a slight jiggle.

Remove, cool 30 minutes, then refrigerate at least 2 hours.

Before serving, sprinkle remaining sugar evenly on top and torch until caramelized (or broil until golden). Serve immediately.