Preheat the thermostat oven 100°.
Whisk the egg yolks with the sugar until it is frothy.
Pour the milk and cream (light or whole) into a saucepan.
Add the split vanilla pod and the selected citrus zest (this can be clementine, lemon or orange).
Heat and stop cooking as soon as it boils.
Put the jasmine tea in a tea bag or teaspoon.
Let the tea infuse in the saucepan for a few minutes.
Remove the tea from the pan and pass the liquid to Chinese.
Gradually pour the warm liquid over the whipped egg yolks. Mix well
Spoon into small cups, bake for 45 minutes.
Remove the creams from the oven. Let the creams cool before placing them in the refrigerator.