Best Café Brulot Recipes

CAFE BRULOT

Steps:

• Light the burner under a brulot bowl or chafing dish and adjust the flame to low. Drop the orange and lemon peel, sugar cubes, cloves, and cinnamon stick into the bowl or pan, pour in the cognac and curacao, and stir to dissolve the sugar. When the mixture is warm, ignite it with a match. Stirring gently, pour the coffee into the bowl in a slow, thin stream; continue to stir until the flame dies out. Ladle into brulot cups or demitasse cups and serve at once.

CAFE BRULOT (CAFé BRûLOT DIABOLIQUE)

Steps:

• Using a grinder or mortar and pestle, grind together orange and lemon zests, spices, pecans, and sugar until finely powdered.
• Transfer ground nut/spice mixture to brulot bowl or chafing dish or large saucepan.
• Place dish directly over heat source with the flame on low; add Cognac and liqueur.
• Just as liquid starts to simmer, half fill a metal ladle with the liquid and ignite (I use a long grill lighter to do this and keep a lid for the pan handy: it can be a bit intimidating once the whole thing is ignited; if the flames get to high for you to handle, you can just put the lid on the pan and the flame will go out and you can try again).
• Return flaming liquid to dish to ignite the rest, and stir until sugar dissolves.
• As flame begins to subside, slowly stir in coffee.
• Ladle coffee into brulot cups or coffee cups, and serve hot.
• Can also be served cold for a fancy iced coffee cocktail (coffee ice-cubes work the best, so the drink isn't diluted as the ice melts); shake in a cocktail shaker with ice and serve in champagne glasses.

BANANAS FOSTER BEIGNETS WITH CAFE BRULOT CREME ANGLAISE

Steps:

• For the creme anglaise: Combine the milk, chicory, cloves and cinnamon in a medium saucepan over medium heat and bring to a simmer. Remove the pan from the heat, cover, refrigerate and leave to infuse for at least 30 minutes and up to 1 hour.
• Make an ice bath by setting a medium bowl or large measuring cup into a large bowl of ice.
• Strain the milk mixture through a fine mesh sieve into a clean, small saucepan; discard the solids. Bring to a simmer over medium heat. In a medium bowl, whisk the egg yolks and sugar until very pale and thick. Very gradually whisk the hot milk mixture into the eggs. When full incorporated, transfer back to the saucepan. Reduce the heat to low and add the brandy and orange zest. Switch to a wooden spoon and cook, stirring, until the mixture coats the back of the spoon, about 5 minutes.
• Strain into the bowl set in the ice bath. Add water to the ice to cool the sauce down faster. Stir the sauce until cool. Cover and refrigerate until cold, at least 1 hour.
• For the beignets: Mash the bananas in a large bowl using a potato masher or large fork. Add the banana liqueur, vanilla extract, granulated sugar and muscovado sugar, and mix well. In another bowl, mix the flour, baking powder, cinnamon and nutmeg. Add the banana mixture to the flour mixture and pour in the milk. Mix until smooth and thick, like waffle batter, adding a little more milk as needed. Set aside to rest for at least 10 minutes or up to 1 hour.
• In a heavy pot set over medium heat, heat 2 to 3 inches of vegetable oil to 350 degrees F. Drop the batter by heaping teaspoonfuls into the oil and fry until golden brown on both sides, turning once when the edges are firm. Drain on paper towels. Serve immediately, or keep warm in a 200-degree oven for up to 2 hours.
• Plate the beignets atop a pool of creme anglaise. Dust with powdered sugar before serving.

CAFE BRULOT

Steps:

• In a pan, warm the Cognac.
• In a tall pedestal mug, mix the Cognac and the sugar. Ignite with a match, and let burn for 10 seconds. Add coffee and top with cream. Affix clove to orange or lemon zest by pushing it through the skin. Add lemon and orange zests, cinnamon stick and candied orange peel.

CAFE BRULOT

Steps:

• In the blazer pan of a chafing dish combine cinnamon, cloves, sugar cubes, orange peel, and lemon peel.
• In a small saucepan heat brandy until it almost simmers.
• Remove from heat and ignite.
• Pour over mixture in blazer pan.
• Place blazer pan over chafing dish burner. Spoon brandy over sugar until cubes melt. Stir in coffee. Makes 4 (4-ounce) servings.

CAFé BRULOT

Steps:

• Combine all ingredients except coffee in large skillet. Stir over medium heat until sugar dissolves. Using long match, carefully ignite brandy mixture. Gradually pour coffee, extinguishing flames. Strain liquid into large glass measuring cup. Divide liquid equally among 8 demitasse cups and serve.

NEW ORLEANS CAFE BRULOT

Steps:

• In a blazer pan of a chafing dish combine cinnamon, cloves, sugar cubes, orange and lemon peels.
• In a small pan heat brandy till nearly boiling. Remove from heat and ignite. Pour over the mixture in blazer pan.
• Place the blazer pan over chafing dish burner and spoon the brandy over sugar until the cubes melt. Stir in coffee .
• Pour into mugs and enjoy.

MICHAEL'S CAFé BRULOT

Steps:

• In a small saucepan with high sides combine Cognac, zest, sugar, Grand Marnier, cloves, and cinnamon sticks. Stir over medium heat until sugar dissolves. Using long match, carefully ignite brandy mixture. Gradually pour coffee, extinguishing flames. Divide liquid equally among 4 cups and serve.

CREOLE CAFE BRULOT

Steps:

• Cut the lemon and orange peel into long strips, removing as much of the white pith as possible. Place the peels, along with the cinnamon, cloves and sugar, in a brulot bowl or chafing dish over a lighted alcohol burner. Mash the ingredients with the bowl of a ladle. Then slowly add the brandy and liqueurs, stirring until the sugar dissolves. After the liquid has warmed, carefully light it. Slowly add the hot coffee, stirring constantly until the flame goes out. Serve in hot brulot cups or demitasse cups.

CAFé BRûLOT

Steps:

• Remove zest from orange in a single spiral with a sharp vegetable peeler or paring knife. Stud orange zest with cloves. Add to a wide heavy medium saucepan with brandy, liqueur, lemon zest, cinnamon, and sugar. Warm through over medium heat, stirring. Tilt pan over gas burner (or use a long match) to ignite carefully (flames will shoot up). While flames subside, slowly pour in hot coffee. Ladle into small cups (preferably demitasse).

NEW ORLEANS CAFE BRULOT

Steps:

• 1. In a blazer pan of a chafing dish combine cinnamon, cloves, sugar cubes, orange and lemon peels.
• 2. In a small pan heat brandy till nearly boiling. Remove from heat and ignite. Pour over the mixture in blazer pan.
• 3. Place the blazer pan over chafing dish burner and spoon the brandy over sugar until the cubes melt. Stir in coffee.
• 4. Pour into mugs and enjoy.

CAFE BRULOT RECIPE - (4/5)

Steps:

• Remove zest from orange in a single spiral with a sharp vegetable peeler or paring knife. Stud orange zest with cloves. Add to a wide heavy medium saucepan with brandy, liqueur, lemon zest, cinnamon, and sugar. Warm through over medium heat, stirring. Tilt pan over gas burner (or use a long match) to ignite carefully (flames will shoot up). While flames subside, slowly pour in hot coffee. Ladle into small cups (preferably demitasse).

CAFE BRULOT

Steps:

• 1. In the blazer pan of a chafing dish combine cinnamon, cloves, sugar cubes, orange peel, and lemon peel.
• 2. In a small saucepan heat brandy until it almost simmers.
• 3. Remove from heat and ignite. Pour over mixture in blazer pan.
• 4. Place blazer pan over chafing dish burner. Spoon brandy over sugar until cubes melt. Stir in coffee. Makes 4 (4-ounce) servings.

CAFE BRULOT TIRAMISU

Steps:

• Method: 1. Bring orange juice to a boil in a small saucepan. Reduce to 1/4 cup, about 7 minutes. Cool to room temperature. 2. Break all ladyfingers in half resulting in 42 2-inch pieces. 3. Place mascarpone cheese, cooled juice, lemon zest, cloves, nutmeg, and Grand Marnier in the bowl of an electric mixer, with the whip attachment. Whip at medium speed until thoroughly blended, about one minute. Scrape down the sides of the mixing bowl. Add 1 cup of the cream and 1/4 cup plus 2 tablespoons of the sugar to the bowl and whip at high speed to the stiff peak stage. 4. Set bowl aside in refrigerator or scrape contents into a piping bag (no tip necessary). 5. To assemble: Place coffee in a medium size bowl. Dip two ladyfinger halves into coffee and place into the bottom of a cup. Repeat with the remaining cups. Spoon or pipe 1 1/2 to 2 tablespoons of the mascarpone mixture into each cup, spreading evenly. Repeat a layer of two ladyfinger halves dipped in coffee, pressing the halves gently into the mascarpone layer. Divide the remaining mascarpone mixture equally among the cups, spreading evenly. Repeat a layer of three ladyfinger halves dipped in coffee, pressing the halves gently into the mascarpone layer so that the ladyfingers are level with the rim of the coffee cup. 6. In a clean and dry mixing bowl of an electric mixer, combine the remaining cream and sugar. Whip at high speed until stiff peaks are formed, about four minutes. Pipe or spread the whipped cream decoratively on the top of each tiramisu. Sprinkle each tiramisu with a pinch of cinnamon, an equal portion of the orange zest, and 1/4 teaspoon of shaved chocolate. Chill about one hour before serving.

BANANAS FOSTER BEIGNETS WITH CAFE BRULOT CREME ANGLAISE

Steps:

• For the creme anglaise: Combine the milk, chicory, cloves and cinnamon in a medium saucepan over medium heat and bring to a simmer. Remove the pan from the heat, cover, refrigerate and leave to infuse for at least 30 minutes and up to 1 hour.
• Make an ice bath by setting a medium bowl or large measuring cup into a large bowl of ice.
• Strain the milk mixture through a fine mesh sieve into a clean, small saucepan; discard the solids. Bring to a simmer over medium heat. In a medium bowl, whisk the egg yolks and sugar until very pale and thick. Very gradually whisk the hot milk mixture into the eggs. When full incorporated, transfer back to the saucepan. Reduce the heat to low and add the brandy and orange zest. Switch to a wooden spoon and cook, stirring, until the mixture coats the back of the spoon, about 5 minutes.
• Strain into the bowl set in the ice bath. Add water to the ice to cool the sauce down faster. Stir the sauce until cool. Cover and refrigerate until cold, at least 1 hour.
• For the beignets: Mash the bananas in a large bowl using a potato masher or large fork. Add the banana liqueur, vanilla extract, granulated sugar and muscovado sugar, and mix well. In another bowl, mix the flour, baking powder, cinnamon and nutmeg. Add the banana mixture to the flour mixture and pour in the milk. Mix until smooth and thick, like waffle batter, adding a little more milk as needed. Set aside to rest for at least 10 minutes or up to 1 hour.
• In a heavy pot set over medium heat, heat 2 to 3 inches of vegetable oil to 350 degrees F. Drop the batter by heaping teaspoonfuls into the oil and fry until golden brown on both sides, turning once when the edges are firm. Drain on paper towels. Serve immediately, or keep warm in a 200-degree oven for up to 2 hours.
• Plate the beignets atop a pool of creme anglaise. Dust with powdered sugar before serving.