Preheat oven to 325 degrees Fahrenheit.

Bring a kettle of water to a boil.

Combine milk and tea leaves in a small saucepan.

Heat over medium-low heat until it barely simmers.

Remove from heat and steep for 10 minutes.

Strain the milk, discard the tea leaves, and let cool slightly.

In a separate saucepan, combine 1 cup of sugar and 2 tablespoons of water.

Cook over medium heat without stirring until the sugar melts and begins to caramelize, swirling the pan occasionally.

Continue cooking until the caramel is dark maple-syrup brown and smells like caramel (10-15 mins).

Carefully pour the caramel into a 1 1/2-quart flan mold or metal baking dish, coating the sides and bottom.

Set aside the caramelized mold.

In a mixing bowl, whisk together eggs, yolk, and remaining 1 cup of sugar until sugar is dissolved (about 3 minutes).

Slowly stir in the warm tea-infused milk until well blended.

Pour the egg mixture into the caramelized flan mold.

Place the mold in a roasting pan.

Pour boiling water into the roasting pan, halfway up the side of the mold.

Bake until the edges are set, but the center is still slightly jiggly, for 45 minutes to 1 hour 15 minutes.

Remove the flan from the water bath and let it cool to room temperature.

Refrigerate for at least 3 hours to chill completely.

To serve, run a sharp knife around the inside edge of the pan.

Place a deep plate on top of the mold and flip it over.

Remove the mold and serve the flan.