1. Beat 3 eggs until it becomes fluffy.
2. Add sugar to Fernleaf milk.
3. Mix the eggs and Fernleaf milk. Transfer to a container and cover with an aluminium foil.
4. Using a water bath, heat it at 160°C for 30-40 minutes.
5. Place it back in the fridge for at least 4 hours.
6. Once chilled, sprinkle sugar over the crème brulee and caramelize it using a blowtorch. Serve cold.