Black Tea infused Chocolate Pots

Inspired by this recipe http://gourmandeinthekitchen.com/2014/earl-grey-chocolate-pots-de-creme-recipe/ and some wonderful Black Tea from Sri Lanka

Ingredients (makes 8 small ramekins)

1 cup milk (full cream preferably)

1 black tea/earl grey tea bag  

2 large egg yolks

3 Tablespoons powdered sugar

1/8 teaspoon sea salt

120g cooking chocolate (at least 70%), finely chopped

1 teaspoon vanilla essence

Chocolate shavings, to garnish

1. Pre-heat oven to 180 degrees

2. In a pan, bring the milk to a boil and turn off the gas. Turn off the gas and add the tea bag to the milk. Leave for 3-4 minutes till the tea is infused and remove (make sure to squeeze out the tea bag into the milk before removing from the milk)

3. In another bowl beat the sugar and egg yolks for 3-4  minutes till thickened

4. Add the chocolate to the milk and whisk.

5. Add the egg mixture, vanilla essence and salt and whisk all together to get a smooth batter

6. Divide equally among ramekins till the ramekin is filled slightly below the rim (this pudding does not rise much so no worries of batter spilling out ) In case you do not have ramekins use any heavy ceramic baking bowl

7. Line the ramekins in the baking try baking pan. Pour water into the tray so that atleast one fourth of the ramekins are covered with water (depends on the size of the ramekins and the depth of the tray but do not cover more more than half the ramekin height)
8. Bake for 25 minutes
9. Remove from oven and chill for atleast two hours before serving
10. Garnish with chocolate shavings