Controlled ignition of a dish by pouring high-proof liquor over it and setting it alight. Some of the alcohol burns off, leaving a caramelized aroma behind; a large share of the alcohol can remain in the dish. When trying this at home, keep the pan away from the stove and light the flame from the side, not from above; stay with the pan and keep a lid nearby to smother the flame.
Where It’s Used
“Flambé the Crêpe Suzette tableside before serving.”
Cooking Tip
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