Spiced Jasmine Creme Brulee

Place cream, sugar, tea, star anise and cinnamon in heavy medium saucepan. Scrape in seeds from vanilla bean. Add bean. Bring to simmer stirring to dissolve sugar. Remove from heat. Cover and steep 30 minutes. Meanwhile, preheat oven to 325 degrees F. Strain cream mixture through strainer, pressing gently on solids. Return cream mixture to saucepan and bring to simmer.

Beat egg yolks in 4-cup glass measuring cup until smooth. Gradually whisk in hot cream mixture. Divide among six 6-ounce ramekins or souffle cups. Place cups in large baking pan. Pour in enough hot water to come half way up sides of cups.

Bake until just edges are set and 90% of custard jiggles but is not too fluid, about 45 minutes. Remove from water and let cool at room temperature. Cover and refrigerate at least 5 hours or overnight.

Sprinkle 2 teaspoons superfine sugar evenly over each custard. Use torch to melt and caramelize sugar, or broil about 2 minutes, watching carefully and rotating cups. Let stand until sugar hardens or chill for 15 minutes to 2 hours.

NOTE: If using heart-shaped molds reduce cooking time to 20 minutes and sprinkle each with 3-4 teaspoons of sugar and caramelize.