1. Mix the black sugar, whole egg and egg yolks together.
2. Heat up the heavy cream in a saucepan and add it gradually to the egg and sugar mixture to combine.
3. Pour the mixture into ramekins or any small oven-safe container and cook in a bain-marie for 50-60 minutes at 110°-120°C.
4. Once out of the oven and cooled down, set aside in the refrigerator overnight.
Right before serving, sprinkle a bit of brown sugar on top of the creme brulee and burn using a kitchen blowtorch.
This recipe was made by our black sugar supplier from Okinawa!
Enjoy !