I didn't know I liked pudding/custard/flan until I traveled to Japan. This is about the only Mexican food readily available in Japan, and it is called "purin" (sorta sounds like pudding).
At a wonderful Japanese restaurant, I discovered Earl Grey Purin and fell in love. Silky milky texture, with a strong earl grey tea flavor. The restaurant floated a teaspoon of milk/cream on top, which was a really nice way to showcase the dessert, and hide any ugly skins that had formed.
I found a base recipe here, and didn't change much. You could really use any kind of tea, or even an infusion of spices (why not a chai tea pudding?).
Simmer over low for 5-10 minutes, until the milk turns the color of the tea:
1 C 2% milk 1 C half & half 3 TB loose tea leaves, earl grey and black tea or use other teas, you can cut open tea bags if need be
Dissolve 5.5 TB of sugar into the milk, stir.
Meanwhile, preheat the oven to 325 F. Set up 4 ramekins or oven proof containers into a large pan for the water bath. Set aside.
Crack open eggs and blend with hand mixer until homogenous in texture, but not very bubbly:
4 egg yolks* (use the 4 leftover whites for merengue, pavlova, quiche, omlettes etc.)
2 full eggs
*You could probably get away with only using 3 egg yolks, I'll try that next time.
Take the milk mixture off heat. Strain through fine mesh strainer into a large bowl. You may need to re-strain in order to remove more of the tea grits, or use a coffee filter in addition to the strainer.
Whisk a little bit of the milk into the eggs, mix to temper. Then pour the eggs into the rest of the milk and stir.
Pour pudding into ramekins. Carefully fill the pan with a little bit of water and put the pan in the preheated 325 oven. Once in the oven, pour a little more water into the outside container, up to around where the pudding sits inside the ramekins, close up oven. Let bake 40 - 45 minutes until pudding is set.
Cool and store pudding in fridge 1 hour or more. Serve with a teaspoon of cream on top!