Cracking into Lemongrass Crme Brle with Mango Papaya and Red Jalapeno Salsa at UC San Diego
Cracking into Lemongrass Crème Brûlée with Mango, Papaya and Red Jalapeno Salsa at UC San Diego.

Chef Demo: Cali Crème Brûlée

Infusing flavors from Asia into a classic French dessert, Vaughn Vargus, CEC, CCA, of UC San Diego, creates something that's uniquely California.

Crème Brûlée is perfectly classic and also very much a creation from California when it's made by Vaughn Vargus, CEC, CCA, senior executive chef, Housing, Dining and Hospitality, University of California, San Diego.

"I like crème brûlée because of the tradition, the skill involved and the types of flavors that can be infused," Vargus says. "It's important to do something the way it's supposed to be done! And then you can have fun and play."


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