Domain: A TEXAS MONTHLY Editorial Supplement

A Grand Finale

Diners at Houston’s Ritz-Carlton Restaurant are thankful for executive pastry chef Thomas Worhach’s once-a-year sweet-potato rendition of a best-selling crème brûlée. It’s a Thanksgiving tradition for Worhach, who got into the pastry business because he likes to make everything from scratch.

Ritz-Carlton Restaurant, 1919 Briar Oaks, Houston (713) 840-7600

Sweet-Potato-and-Pecan Crème Brûlée Recipe

Story Notes: Originally featured in Domain, November/December 1989

Diners at Houston’s Ritz-Carlton Restaurant are thankful for executive pastry chef Thomas Worhach’s once-a-year sweet-potato rendition of a best-selling crème brûlée. It’s a Thanksgiving tradition for Worhach, who got into the pastry business because he likes to make everything from scratch.

Ritz-Carlton Restaurant, 1919 Briar Oaks, Houston (713) 840-7600

Sweet-Potato-and-Pecan Crème Brûlée Recipe

Story Notes: Originally featured in Domain, November/December 1989

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