Marco Island Yacht Club Executive Chef Michael Johnson's decadent new dessert, White Chocolate Espresso Creme Brulee includes, rich egg custard topped with caramel crust, garnished with whipped cream, mixed berries and shaved white chocolate.

Photo by JENINE C. OUILLETTE

Marco Island Yacht Club Executive Chef Michael Johnson's decadent new dessert, White Chocolate Espresso Creme Brulee includes, rich egg custard topped with caramel crust, garnished with whipped cream, mixed berries and shaved white chocolate.

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