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 ...

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