Crème Brulée,

Palm Sugar

Bring the milk to a boil, simmer on very low heat for 30 minutes.

In a bowl, whisk the egg yolks with the sugar until they become pale.
Pour the milk over the yolks while stirring well, then immediately pour the cold cream over the mixture.

Pour the creme brulée mixture into small ramekins.
Cook the creams in a bain-marie in an oven preheated to 95°C for 45 to 50 minutes.

After removing from the oven, let them cool and refrigerate for a few hours.
When serving, sprinkle with Palm Flower Sugar and caramelise using a blowtorch.