Step 1: Preheat your oven to 325°F (165°C) and place four 6-ounce ramekins in a deep baking dish.
Step 2: In a medium saucepan, heat the heavy cream over medium heat until it begins to simmer gently. Remove from heat and stir in the Earl Grey tea leaves. Cover and steep for 15 minutes.
Step 3: Strain the cream through a fine-mesh sieve into a clean bowl, pressing on the tea leaves to extract all the flavor. Discard the tea leaves.
Step 4: In a separate bowl, whisk the egg yolks, 1/2 cup sugar, vanilla bean paste, and salt until the mixture is pale and slightly thickened.
Step 5: Slowly temper the egg yolks by whisking in a small amount of the warm cream, then gradually add the rest of the cream while whisking constantly.
Step 6: Strain the custard mixture one more time to ensure it is perfectly smooth, then divide it evenly among the ramekins.
Step 7: Pour boiling water into the baking dish until it reaches halfway up the sides of the ramekins. Bake for 40-45 minutes until the edges are set but the center wobbles slightly.
Step 8: Remove ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 4 hours, or overnight.
Step 9: Just before serving, sprinkle a thin, even layer of sugar over each custard. Use a kitchen torch to melt and caramelize the sugar until it forms a hard, golden-brown crust.