- With the rack in the middle position, preheat the oven to 170 °C (325 °F).
- In a saucepan, bring the soy beverage, creamy soy preparation and spices to a gentle boil. Remove from the heat and add the tea. Let steep for about 5 minutes.
- In a bowl, combine the egg yolks and sugar with a whisk. Gradually add the hot milk mixture, whisking constantly. Strain and pour into four 180 ml (3/4 cup) crème brûlée ramekins or five 125 ml (1/2 cup) ramekins.
- Bake in a water bath. To do this, place the ramekins in a baking dish in the oven and pour hot water in the dish halfway up the ramekins. Bake for about 35 minutes or until the custard is slightly firm. The water should not boil, it should barely simmer.
- Let cool. Cover with plastic wrap and refrigerate until completely chilled, about 4 hours. Sprinkle with sugar and caramelize quickly using a torch or a crème brûlée iron. Serve immediately.
If you do not suffer from lactose intolerance, you can simply use milk (instead of the soy beverage) and 35% cream (instead of the Belsoy product, sold in the dairy section of many grocery stores).