Cafe brulot - butter busters^
10 ----------
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Lemon |
| 2 | eaches | Cinnamon sticks |
| 10 | eaches | Whole cloves |
| 4 | eaches | Sugar cubes |
| Or | ||
| 2 | eaches | Pk Sweet 'n Low |
| 4 | eaches | Jiggers brandy |
| 4 | cups | Hot strong coffee |
Directions
With a sharp knife, carefully remove peel from lemon in one long sprial. In a chafing dish or brulot bowl, over direct heat, place lemon peel, cinnamon sticks, coles and sugar cubes. In a heated ladle, ignite brandy abd pour over ingredients in bowl. Keep ladling flaming brandy over ingredients until sugar is dissolved. While brandy is flaming, gradually add coffee, and continue ladling until flame fades. Serve immediately. Serves 10 demitasse cups. Per sugar serving: 51 cal., 0g fat (0%), 0mg chol., 0g fiber, 0g pro., 3g carb., 2mg sod. Per S&L serving: 45 cal., 1g carb. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 3-95.
Submitted By CAROLYN SHAW On 03-03-95
Related recipes
- Basic crepes - butter busters^
- Blender fruit smoothie - butter busters^
- Butter buds - cream for coffee or hot chocola
- Butter buds - cream for coffee or hot chocolate
- Butter busters reataurant guide 1/2 ^
- Butter busters restaurant guide 2/2 ^
- Butter busters shopping tips 3/3
- Cafe brulot
- Cafe brulot diabolique
- Chicken crepes - butter busters^
- Chocolate caramel bars - butter busters^
- Chocolate liqueur sundaes - butter busters^
- Dump cake - butter busters^
- Easy fruit souffle - butter busters^
- Espresso brul‚e
- French toast - butter busters ^
- French vanilla ice milk - butter busters^
- Grand marnier souffle - butter busters^
- Mousse au cafe
- Percolator punch - butter busters^