When sending the recipe, they wrote, “The secret to a great crème brûlée is two-fold. One major key is all about the tempering, which ensures a smooth, creamy and velvety texture. The other key is to use eggs from pasture-raised chickens. If you want to make a great dish, start with great ingredients. Eggs from pasture-raised chickens have a lot more flavor and a rich colored yolk, which not only adds more flavor, but a little more richness and elegance as well.”
The trick about using a piece of plastic wrap to eliminate large bubbles is a bonus with this recipe.