Pastry Chef Antonio Bachour has done it again. This weeks special dessert is a great treat. Crema Cantalana, I never heard of that word before, always learning something new. Anyways, this version of the famous creme brulee was a custard made from Greek Yogurt and burned with sugar like the creme brulee. It was thick, rich but lightly sweeten. Served with Watermelon Soup, Cantaloupe Confit and Honeydew Sorbet. So refreshing and light. plus, it reminds you of fruit yogurt. Very interesting way to have something so common in a rare way.