For Chef Mark Chapman, renowned Pastry Chef at the Driskill Hotel in Austin, TX, the interplay of traditional and new flavors creates culinary excitement. “There is a familiarity with the flavors that most people hold dear. It sparks an excitement when you can take that and add a twist to it. Suddenly the dessert appeals in a whole new way.”

Three recipes from Chef Chapman take traditional bases—tres leches cake, Creme Brulee, and chocolate tart—and add an exciting new twist to each.  (Read article on Chef Chapman.)

 

White Chocolate Raspberry Creme Brulee
Serves 4

For the Assembly:
On four large dinner plates, place a doily in the center and place the creme brulee on top of the doily. Garnish with raspberries and a sprig of mint.

For the Creme Brulee:
4 egg yolks
3 ounces sugar
2 cups heavy cream
1 vanilla bean, spit
4 ounces white chocolate, melted
1 cup fresh raspberries
4 ounces white sugar

Preheat oven to 325 degrees. In a large mixing bowl whisk together the egg yolks and the sugar. The consistency should be smooth and the egg yolk color will be lighter.

In a medium-sized saucepan, combine the cream and vanilla bean. Bring this mixture to a boil. Temper the two mixtures together by adding a small amount of the hot cream vanilla mix to the whipped eggs and then add the egg-sugar mix back to the hot cream vanilla bean mixture and fully incorporate. Add the white chocolate to the mixture and stir.

Place 3-5 raspberries in each ramekin and pour mixture evenly into each dish. Cover tightly and bake at 325 degrees for 20 to 30 minutes. Allow to cool completely. Place one ounce of sugar on each creme brulee, with a blowtorch caramelize the sugar to an even golden brown color.Garnish and serve.