Milk Tea: Place 1/2 the milk and tea leaves in a small saucepan, boil over medium heat for about 5 min. Strain tea and add sugar and the other half of the milk.
Beat egg and egg yolks in large bowl but taking care not to generate too much foam. Add milk tea from step 1, divide among six oven-proof containers (ramekins or oven-proof tea cups if you have them).
Place pudding cups in a shallow pan, fill the pan with 70-80 degrees C water until the water almost reaches the same level as the pudding liquid. Bake for about 30 minutes and cool in fridge for at least 1 hour before eating.
While pudding is baking, make caramel sauce: place sugar and water in saucepan and heat over medium heat. Do not stir. When color turns dark golden, remove from heat and add the hot water. Cool at room temperature.
Arie Boris has extensive travel industry experience, including business and sales development for commercial aviation, the International emergency assistance & travel insurance industry and a national association of travel agents. He was a contributing editor to several print and Internet travel publications, including Fieldings’ Worldwide Cruise Guide and was part of the start up team for CruiseCritic. He has written over 400 cruise ship reviews. Arie also produces and hosts Cruise Gourmet Voyages, a variety of fundraising & theme group cruises for various charitable and arts organizations. He has produced theme cruises for a variety of special interest groups including opera, comedy, spiritual retreats and fan clubs for TV shows like Dark Shadows and Dancing with the Stars!