A Chilean hass avocado creme brulee with walnut crust recipe earned top honors out of nearly 100 entries in the Chilean Avocado Importers Association student recipe contest.

Emme Ribeiro, a first-year student at the Seattle Culinary Academy, won the grand prize.

“We were very impressed with the variety of entries in this year’s contest, and encouraged by the ingenuity displayed by the culinary student entrants to use Chilean hass avocados in new and original ways,” said Maggie Bezart, marketing director for the avocado association.

Lorenzo Soto of Le Cordon Blue College of Culinary Arts, Atlanta, took runner up for his guacamole ravioli with spicy chipotle tomato cream recipe.

Christine Wendland of the Culinary Institute of America, Hyde Park, N.Y., earned runner-up honors for her Chilean avocado, wild rice, and pomegranate salad over quick-pickled zucchini ribbons.

Recipes can be found online at www.chileanavocados.org.