22. May 2020
I first tasted this dish at Brennan’s in New Orleans. I have seen it made tableside, too. I love my version because the flavors, textures, and the contrast of hot and cold is an excellent way to top off an evening.
This recipe is always a favorite around my house. We make it for friends in single service bowls or serve it family style. We serve it enough that it is not uncommon for a friend to request it when they visit. (My close friend know my menus, I have shared many of those dishes here.)
This is the first recipe that I use specific brands. That is because I have tried many brands of run and really like the vanilla in Sailor Jerry. The flambé process flashes off the alcohol and leaves behind the flavor. Also, the ice cream really adds to the experience. Don’t skip it, unless you are allergic to almonds.
- Dark Brown Sugar
- Haagen-Dazs Vanilla Swiss Almond Ice Cream
Note: I had some major audio issues on this recording. The sound is a bit odd as a result of the post processing. Sorry about that.