XXV: Tea and Lemon Creme Brulee

I've never tried this but I have such a love of creme brulee, I think only coffee flavoring could ruin it :P

Peel of 1 lemon, removed in strips with a vegetable peeler
2 tea bags
1/2 vanilla bean, split lengthwise (or 1 t vanilla extract)
2 c milk
3 whole eggs
2 egg yolks
1/4 c sugar, plus more for caramelizing tops of custards

Preheat oven to 325*. Boil the lemon peel in 1/2 c water for 30 seconds, to remove bitterness. Strain, rinse under cold water; then finely chop the peel. Evenly distribute the peel in 6 individual 1/2 c ramekins or custard cups.
Place the milk and tea bags in a saucepan. If you are using hte vanilla bea, place the halves in the milk and bring nearly to a boil.
In a mixing bowl on low speed, combine the eggs and 1/4 c sugar. In a slow steady stream, pour the milk through a sieve into egg mixture. Scrape vanilla seeds from pod into the mixture; discard pod. If you are using vanilla extract, add it to the mixture now. Remove any foam from the mixture by skimming the surface with a ladle. Pour the mixture over the lemon peel in the ramekins.
Place the ramekins in a baking dish; place the dish on an oven rack and fill the dish with enough hot water to submerge the ramekins halfway. Bake 30 minutes, or until custards are set but still jiggly in the center.
Remove from the water bath and cool, then refrigerate.
Sprinkle each custard with enough sugar to form an even thin layer. Caramelize with a blow torch or place under a broiler.