The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Maple Creme Brulee

Maple and Bacon Creme Brulee Recipe

Houston Pastry chef Rebecca Masson may be a dessert traditionalist, but she can be swayed. “I have had many ‘arguments’ on why crème brûlée shouldn’t be messed with. It’s perfect the way it is. That said, sometimes a little variation brings new light to a classic.” As owner of Fluff Bake Bar in Houston, Texas, Masson has plenty of room to experiment on her own, but her spin on crème brûlée comes from a past mentor. “I made this dish while working at Catalan,” she says. “Chris Shepherd, then the chef there, was doing a lot with pigs at the time. The dish was a perfect sweet and salty finish to the meal.”

Mentioned in this post: