Saturday, August 29, 2009
How to Make a Flaming Sauce
First, make sure the dessert you want to flambee is served in a fireproof bowl - no plastic!
Use brandy or other liquor that is at least 70 proof, and don't dilute with any other liquids. Pour 2 to 4 Tablespoons into a small deep saucepan, or into a large metal ladle. Don't use a skillet because its large flat surface makes it very hard to pour flaming liquid (and it's harder to control than a deep saucepan or ladle, and the last thing you want to do is to pour flaming liquid all over the kitchen or table!)
Use either a long match or a wand lighter to ignite the liquor, and then carefully pour it over the food. After the flames die down, you can stir the liquor into the dessert if you wish.
Carolina Sauce Company