Preheat the oven to thermostat 4 (120°C).
Bring the milk to a boil, remove from heat, add the jasmine tea, and let it steep for 10 minutes.
Whisk the egg yolks with the powdered sugar. Gradually pour in the hot milk in a thin stream, followed by the whipping cream, whisking continuously.
Strain the mixture.
Rinse the crème brûlée ramekins under cold water without drying them. Pour in the mixture, filling to no more than 1.5 cm in height.
Bake for 20-30 minutes until just set but still slightly jiggly in the center.
Let cool, then refrigerate for 24 hours.
To serve, preheat the oven broiler or use a kitchen torch. Sprinkle the vergeoise sugar over the tops and caramelize quickly.
Note: If vergeoise sugar is unavailable, substitute with brown sugar.
