Friday, Aug. 01, 2008

TOASTY TREAT

Gaylord Offers Taste of Classic Crème Brulee Recipe

By Barbara Gelinas

Contributing Writer

Last Sunday, diners at the Gaylord Texan’s Old Hickory Steakhouse could plainly hear the gentle crunch of spoons piercing the toasted crusts of crème brulee. This was no coincidence, however. July 27 was National Crème Brulee Day.

This was the first year the steakhouse celebrated the event, Gaylord Texan Public Relations Director Martha Neibling said via e-mail. Neibling said the celebration would continue through Aug. 3, and added that because of the public response, they plan to celebrate the event next year, too.

As part of the celebration, the restaurant is serving a champagne crème brulee created by Executive Chef Joanne Bondy, Neibling said. Bondy joined the staff at Old Hickory in 2006.

Sous Chef Brent Hines said the crème brulee is made with pureed peaches, and topped with champagne-poached peaches. He said the restaurant’s classic crème brulee consists of heavy cream, sugar, egg yolks, vanilla and vanilla bean topped with mixed berries. What makes their classic recipe unique is Tahitian vanilla bean, he said.

"It gives it a wonderful cherry wine flavor," Hines said.

Crème brulee has always been the most popular desert on the menu, he said. Hines said sales have been up since the celebration began.

Neibling said the Old Hickory Steakhouse charges $10 for the desert year-round.