Preheat oven 300 degrees F.
Combine creme, vanilla bean and pulp in a saucepan just until it begins to boil. Remove from heat, cover, and seep tea bags. Let sit for 15 minutes. Press tea bags slightly to drain milk. Remove vanilla bean.
Combine egg, egg yolks and sugar. Slowly add the cream. Add the spices. Prepare some boiling water. Using a soup ladle, spoon the mixture into the ramekins. Place ramekins in a baking pan and place in the oven. Pour boiling water in the pan until it reaches about half way up the ramekins. Bake for 35 to 40 minutes. Remove ramekins from pan and let cool. Refrigerate for 4 hours or overnight.
To serve, sprinkle each ramekin with sugar and heat with a blowtorch.
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