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
