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.
Recipe adapted from Moveable Feast with Fine Cooking.
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