Preheat oven to 325ºF. In a medium sauce pan over medium heat, add cream, Darjeeling tea leaves, and chai mix. Wait until you see small bubbles forming (do not boil!) and then remove from heat and allow the tea to infuse for 6-7 min. Strain the tea leaves out with a very fine colander.

While you are waiting for the tea to infuse with the cream, slowly whisk your 10 egg yolks and sugar together. Slowly add the infused, strained cream 1 ladleful at a time into the egg mixture while whisking. Make sure the custard is not too hot and that you are adding slowly; if not done properly, it will not set. Complete it by adding the vanilla extract and salt.

Arrange your ramekins (6 oz. size works well) into a deep baking dish or a deep frying pan and then fill the ramekins with the mixture. Fill the baking dish or frying pan with water until it is about halfway up the side of the ramekins. Cover the dish with aluminum foil and bake 30-50 min. Baking time varies due to depth of pan or ramekins. You want the custard to move like well set jello, as a whole, not a slimy blob.

Prepare a cool water bath for the ramekins in a dish identical to the one in the oven. Add cool water and remember that the level will rise once you add the ramekins. Remove the tinfoil and place your custard in the cool bath right when they are done out of the oven and set until the ramekin is cool to the touch. Refrigerate for at least 2 hours (or at the most, 2 days).

When ready to serve, remove from refrigerator and sprinkle an even layer of sugar (about 1 tbsp. each) on top of each serving. Sweep back and forth with a kitchen torch (or high powered kitchen lighter) until the sugar is melted and golden brown in color. Garnish with raspberries and serve!