Chef John Folse describes this dessert as a cold Café Brûlot, the classic New Orleans drink made with coffee, brandy, citrus peel, and spices that’s served flambé style. By far the easiest method of caramelizing sugar on a crème brûlée is with a propane blowtorch. Blowtorches are sold in most hardware and kitchenware stores. Enjoy these desserts as is or topped with whipped cream, raspberries, and fresh mint leaves.
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Recipe adapted from Moveable Feast with Fine Cooking.
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