Chef Elena Besser brings the flavor with her melt-in-your-mouth chicken bathed in a tangy apricot sauce, along with a creamy bean puree, lightly dressed arugula and chopped pistachios for crunch.
We wanted a rich and creamy custard that wasn't too sweet, so we could fully enjoy the signature crunchy layer of caramelized sugar on top. By only using egg yolks, we achieved a soft and creamy texture.