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Wayne Gisslen

Crème Brûlée Sophia

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Preparation info
  • Yield:

    6

    portions
    • Difficulty

      Medium

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

<
Ingredients U.S. Metric
Grapefruits

Method

Procedure

  1. Segment the grapefruits. If any segments are thick, cut them in half horizontally to make thinner segments. Drain on absorbent paper until thoroughly dry to the touch.
  2. Cook the peach flesh with the sugar over low heat until soft, then purée. Divide the purée among 6 shallow 5-

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