In a medium saucepan, combine the cream, salt, and honey. Bring to a bare simmer over medium heat, stirring occasionally. Remove from the heat and add the tea bags. Allow the mixture to steep for 10 minutes. Remove and discard the tea bags.
Meanwhile, in a medium bowl, whisk together the egg yolks. Whisk the infused cream into the egg yolks, starting slowly at first to prevent scrambling. Strain the mixture through a fine mesh strainer.
Spoon 1 1/2 tablespoons of the jam in the bottom of each of six 6-ounce ramekins. Divide the cream mixture evenly among the ramekins. Place the ramekins in a baking dish and fill the dish halfway up the sides of the ramekins with hot water. Bake until the centers are just set but still slightly jiggly, 30 to 35 minutes. Remove from the water bath and cool completely on a wire rack. Refrigerate for at least 2 hours or preferably overnight.
Sprinkle each custard with 2 teaspoons sugar. Using a culinary butane torch, caramelize the sugar by working in circles 2 inches from the surface until the sugar is melted, caramelized, and glossy, about 2 minutes for each custard. Allow the custards to cool about 1 minute to form a hard, caramelized shell.