Brûléed and Flambéed

January 9, 2014

A quick flambé or a treatment of a kitchen torch can enhance the aroma and caramelization of and number of dishes, from classic crème brûlée to flaming cocktails.

Crepes Suzette

Crepes Suzette

Credit for inventing crêpes Suzette is claimed by French restaurateur Henri Charpentier, who in 1894, at age 14, while an assistant waiter, accidentally set a sauce aflame when serving dessert to the Prince of Wales.Landon Nordeman
Creme Brulee

Creme Brulee

Creme Brulee This is our adaptation of a recipe developed many years ago by Dieter Schorner, then pastry chef at New York City's Le Cirque. See the recipe for Creme Brulee »Erik Rank
See the RecipeMelanie Acevedo

Baked Alaska

Baked Alaska first made its way into print in Fannie Farmer's 1896_ Boston Cooking-School Cook Book,_ but the idea of baking ice cream inside cake and meringue had been around for much of the century. The way was paved in the early 1800s by that genius of thermodynamics Benjamin Thompson, with his work on the resistance of egg whites to heat.Todd Coleman
Raspberry Brûlée

Raspberry Brûlée

This simple raspberry dish can also be made with tayberries or blackberries.Nicole Franzen
Cherries Jubilee

Cherries Jubilee

Cherries Jubilee is typically flambéed tableside, both for presentation and to ensure the sauce is piping hot when poured over vanilla ice cream.Maxime Iattoni
Crème Brûlée

Crème Brûlée

Classic crème brûlée, a sublime contrast of crisp torched sugar and creamy vanilla custard, is hard to improve on.Todd Coleman
Chicken Liver Pâté

Chicken Liver Pâté

Butter and brandy makes this classic pâté rich and creamy.Penny de los Santos
Classic Bananas Foster

Classic Bananas Foster

This boozy, buttery concoction of caramelized bananas flambéed in rum sauce is a dining-out classic invented at legendary New Orleans restaurant, Brennan's.Maxime Iattoni
White Chocolate Bread Pudding with Bananas and Rum Sauce

White Chocolate Bread Pudding with Bananas and Rum Sauce

This decadent take on an iconic dessert, from Mat & Naddie's Restaurant in New Orleans, Louisiana, gilds the lily, pan-frying white chocolate-enriched bread pudding, and plating it with satiny caramel and sweet bananas.Todd Coleman
The Big Red

The Big Red

Grapefruit juice and cinnamon-infused syrup bring bright, spicy balance to the wallop of navy-strength gin, a variety with an extra-high alcohol content.Todd Coleman
Colts Neck Toddy

Colts Neck Toddy

Named for the New Jersey birthplace of Laird's Apple Brandy, this toddy gets bittersweet complexity from cardoon-flavored amaro. Blow out the burning bourbon that floats atop the drink, then stir it in.Todd Coleman
Gooney Goo-Goo

Gooney Goo-Goo

The flavors of ruby port and cognac grow even more profound when fired up in this orange juice-laced drink.Todd Coleman

Navy Blue Blazer

This twist on Jerry Thomas's original uses overproof rum, a spirit with a high sugar content that, when burned, lends caramel depth to the drink.Todd Coleman

Shrimp with Feta

The acidity of feta cheese helps the shrimp retain moisture in this summery Macedonian specialty. See the recipe for Shrimp with Feta »Constantino Pittas
See the RecipeTodd Coleman

Maple Pumpkin Brûlée Pie

Maple Pumpkin Brûlée Pie
Maple syrup is folded into the filling of this take on a classic. Just before serving, the chilled pie is brûléed, yielding a caramelized top with a dramatic crunch.Andrew Ingalls

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