1. In a medium saucepan, combine the whole milk, and the earl grey tea. With a paring knife, split the vanilla bean pod in half lengthwise. Open the pod up, and use the knife to scrape the seeds out of the pod. Add the seeds to the milk and tea mixture. 
  2. Bring the mixture to a boil over medium heat, then lower the heat quickly to low, and stir occasionally so that the milk doesn’t boil over. Let the mixture simmer for 10 minutes. Remove the pan from the heat, and pour the infused milk through a sieve into a heatproof bowl.  
  3. Preheat the oven to 325 degrees F. 
  4. In a medium size mixing bowl, combine the egg yolks, sugar, and pinch of salt. Whisk until completely smooth. Add the cream, melted Kerrygold Salted Butter, then the infused milk, and whisk until thoroughly combined. 
  5. Place 4 ramekins in a 9×13 baking dish/pan, then bring a kettle of water to a boil. 
  6. Pour the creme mixture into the ramekins, dividing it evenly between each ramekin. 
  7. Place the whole baking dish into the preheated oven, and then pour the boiling water from the kettle into the baking dish, to surround the ramekins with hot water. The water should reach about halfway up the sides of the ramekins. Bake for 25-28 minutes until the creme is set but still a bit wobbly in the center. Allow them to cool to room temperature, then refrigerate for at least 2 hours, or up to overnight. 
  8. Just before serving, sprinkle 1 tablespoon of sugar on top of each creme brulee. Use a kitchen torch or the broiler to melt then caramelize the sugar on top until deeply golden brown. Allow to cool for a minute, then serve immediately. 

Recipe by Lion’s Bread.