Sprinkle the gelatin powder over the cold milk in a small bowl. Let it sit for 5-10 minutes without stirring. The gelatin will absorb the liquid and become soft and jelly-like.

In a medium saucepan, combine the heavy cream and sugar. Heat over medium-low heat until the sugar dissolves and the cream is warm and steaming. Do not let it boil. Remove from the heat and add the Earl Grey tea. Cover and let it steep for 15-20 minutes.

After infusing, remove the tea bags or strain the cream through a fine-mesh sieve. Return the infused cream to the saucepan. Add the bloomed gelatin mixture and whisk gently over low heat until the gelatin is completely dissolved.

Divide the mixture evenly among six ramekins or glasses. Let cool to room temperature, then cover and refrigerate for at least 4-6 hours, or overnight, until fully set.