Prepare four 4 inch ramekins {or smaller ramekins if you have them!} by filling each with about a teaspoon or two of salted caramel sauce. Place the ramekins in a square or rectangular cake pan -- this will be filled with boiling water before baking, so make sure they fit well but also have enough space to allow for the water to be poured into the pan. Set aside.

Heat the cream and half and half until just simmering {either in the microwave or in a saucepan on the stove top}; add tea bags and allow to steep for 15-20 minutes.

Preaheat the oven to 325 degrees. In a medium bowl {or to make it easy to pour, in a large liquid measuring cup with a spout}, whisk together egg yolks, sugar, caramel sauce and salt.

Remove the tea bags from the cream mixture and discard. Heat the mixture to simmering once again.

Pour a small amount of the hot liquid into the egg mixture and whisk vigorously. Continue to whisk in the liquid a bit at a time, until it is fully incorporated.

Place the cake pan holding the ramekins in the oven with the oven rack pulled out slightly. Divide the custard mixture evenly between the ramekins, pouring carefully so that the caramel at the bottom of the ramekin is undisturbed. Carefully pour enough boiling water to come about half way up the sides of the ramekins into the pan, making sure not to splash the hot water into the custards.*

Cover the entire pan with a piece of foil and create a few slits so that the steam can escape. Bake about 30-40 minutes or until the custards are mostly set -- they will jiggle in the center slightly, but should not slosh around. If they do, they're not ready just yet.

Remove ramekins from the pan carefully and allow to cool for about 30 minutes before refrigerating and chilling for at least 2 hours. {They will become more firm after they're chilled.}