Mist four 4-ounce ramekins with non-stick spray.

Place the sugar and water in a small pot over high heat.

Bring to a boil and continue to cook until the liquid turns a deep amber color.

Carefully pour an equal amount of the hot caramel into each of the prepared ramekins.

Preheat the oven to 325 degrees F, and line a 9×9-inch square baking pan with paper towels.

Place the milk and cream in a small pot over medium-low heat, and bring to a simmer.

Turn off the heat and add the tea bags.

Allow to steep for 5 to 10 minutes, then remove the tea bags from the liquid.

In a medium mixing bowl, whisk the sugar, eggs, yolks, vanilla, and salt together until combined.

Pour the hot cream mixture into the egg mixture, a little at a time, while whisking.

Transfer the custard to a large liquid measuring cup, and pour an equal amount into each of the prepared ramekins.

Place the ramekins in the larger, paper towel-lined baking dish, and pour hot water into the larger dish until it comes about an inch up the sides of the ramekins.

Bake for 55 to 65 minutes, or until the custards are set around the edges and just slightly jiggly toward their centers.

Cool completely, then chill in the refrigerator until cold (about 2 hours).

Run a thin, sharp knife around the edge of each ramekin, then invert the Earl Grey creme caramels onto serving plates.