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Creme Au The (Place half ounce Oolong tea)

Place half ounce Oolong tea in a teapot, pour over a pint of boiling cream and let infuse fully one hour. Then strain through a cheesecloth into a small saucepan, add a pint milk, half saltspoon salt, eight egg yolks and our ounces sugar. Thoroughly mix with a whisk one minute, then press it through a cheesecloth into a quart pudding mould and place it in a saucepan with hot water up to half the height of the mould. Set in oven thirty-five minutes. Remove, place mould in a basin with ice water around and let cool off, take it up, wipe if unmould on a cold dish and serve.