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DEL.ICIO.USBuckhead Diner's Rocky Road Creme Brulee
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Cuisine: Dessert
From the menu of . . . Buckhead Diner
404- 262-3336
Q: I had dinner at the Buckhead Diner and had a wonderful dessert called Rocky Road Creme Brulee. I wanted to duplicate it for a holiday dessert. Can you get the recipe for us?
-- Charon Clymer, via e-mail
A: Kevin Rathbun, chef/partner at the Buckhead Diner, said this recipe was developed by sous-chef Cameron Thompson during a brainstorming session. They were thinking of new ideas for the menu and thought of combining a favorite ice cream flavor into a more sophisticated dessert.
Hands on time: 25 minutes Total time: 5 hours and 25 minutes Serves: 10
Ingredients:
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1/2 cup granulated sugar
1/2 vanilla bean, split
1/2 cup chocolate chips
2 tablespoons cornstarch
7 egg yolks
3/4 cup toasted, skinned and chopped hazelnuts
1 cup mini-marshmallows
1/4 cup Sugar in the Raw (turbinado sugar, available at most grocery stores)
Instructions:
Preheat the oven to 325 degrees.
In a saucepan, bring the cream, granulated sugar and vanilla bean just to a boil. Add the chocolate chips and stir until melted. In a bowl, whisk the cornstarch and the yolks together. Whisking constantly, gradually add 1 cup of the hot cream mixture to the eggs. Repeat with a second cup of cream. Add the egg mixture back into the cream and cook for 30 seconds, whisking frequently. Strain the mixture into a bowl and place bowl in an ice bath. Whisk custard occasionally for even cooling. Add the hazelnuts and stir to combine.
Pour the custard into individual ramekins. Sprinkle with marshmallows. Place in a water bath, cover and cook for 35 to 40 minutes or until set but the center gently jiggles when lightly shaken. Refrigerate for 4 or more hours. Sprinkle creme brulees with Sugar in the Raw and broil or use a torch until sugar has melted
In a saucepan, bring the cream, granulated sugar and vanilla bean just to a boil. Add the chocolate chips and stir until melted. In a bowl, whisk the cornstarch and the yolks together. Whisking constantly, gradually add 1 cup of the hot cream mixture to the eggs. Repeat with a second cup of cream. Add the egg mixture back into the cream and cook for 30 seconds, whisking frequently. Strain the mixture into a bowl and place bowl in an ice bath. Whisk custard occasionally for even cooling. Add the hazelnuts and stir to combine.
Pour the custard into individual ramekins. Sprinkle with marshmallows. Place in a water bath, cover and cook for 35 to 40 minutes or until set but the center gently jiggles when lightly shaken. Refrigerate for 4 or more hours. Sprinkle creme brulees with Sugar in the Raw and broil or use a torch until sugar has melted
Notes:
Rathbun explains the importance of tempering the egg yolks. Slowly adding hot cream to the eggs prevents their cooking too fast when added back into the custard. Rathbun uses 6 1/2-ounce ramekins, but you can use what you have; just adjust the cooking time accordingly.
Will require four or more hours of refrigeration.
Will require four or more hours of refrigeration.
Nutrition:
Per serving: 647 calories (percent of calories from fat, 77), 6 grams protein, 31 grams carbohydrates, 1 gram fiber, 58 grams fat, 312 milligrams cholesterol, 53 milligrams sodium.
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