Directions

Mix the milk, cream, and Muscovado sugar in a deep saucepan, then warm it over low heat while stirring it gently, reaching the temperature of 60~70°C or a tiny wisp of steam begin to escape, then remove the pan from the heat.
Place the egg yolk in the bowl which could fit the Brulee mixture, stir the Brulee mixture into the egg yolks in a stream.
Bring the mixture through a Strainer to remove any unseen impurities or the sugar particle, then add in the Brandy and mix them well.
Transfer the mixture into a jar then begin to flow the Brulee mixture into the bowl, or any pastry mold you have.
Flow the hot water into the baking tray until the center level of the bowl, then cover with a layer aluminum foil. Set the Brulee mixture to steam bake in the oven for 30 minutes with 180°C.
Meanwhile, make the Jelly by mixing well the Muscovado sugar and Agar powder, then add in the water continue stirring and mix them well.
Transfer the Jelly mixture into a deep saucepan, and apply heat to the mixture while stirring it gently.
Bring the mixture to a boil then remove from the heat, again sieve the mixture and to remove any stubborn jelly and sugar particles.
Ice bath the Jelly mixture to let it hardened quickly.
Scoop the Jelly with a tablespoon and arrange it on every steam baked cream Brulee.
Reheat the remaining of Muscovado jelly into liquid, warm it gently to about 60°C, or just melted.
Pour the Jelly liquid on the cream Brulee.
Arrange some sweet red bean on top and garnish with a sprig of chervil.