Top 5 Flambéed Desserts
in the World

These delectable crêpes prepared à la flambé are doused in beurre Suzette, a sauce made with butter, caramelized sugar, tangerine or orange juice, zest, and orange flavored liqueurs such as Grand Marnier or Curaçao. Crêpes Suzette were supposedly invented by Henri Charpentier in 1895 in Monaco. According to his own story, Charpentier—then a 15-year-old assistant waiter working at Monte Carlo's Café de Paris—accidentally set fire to a pan of crêpes he was preparing for the Prince of Wales, the future King Edward VII. After burning the sauce, Henri discovered that the crêpes tasted even better and decided to serve the dessert, naming it after the prince's companion, a beautiful French girl named Suzette. Larousse Gastronomique disputes this story, claiming that Charpentier could not have been old enough at the time to be serving royalty, but it was definitely him who popularized these flambéed French-style pancakes.Expand

Bananas Foster is an iconic dessert created in New Orleans in 1951. It consists of bananas sautéed in a combination of rum, brown sugar, banana liqueur, butter, and spices. When the bananas are slightly tender and begin to brown, cooks set the alcohol on fire with the famous flambé technique. Bananas are usually served with a scoop or two of vanilla ice cream. Because the process is so visually attractive, the dessert is often prepared alongside tables in most restaurants. It was invented by Paul Blangé, a chef from the New Orleans restaurant called Brennan's. He named it in honor of Stephen Foster, a local businessman who used to frequent the restaurant. Since 1951, bananas Foster rose in popularity, and it is still one of the most popular items on Brennan's menu.Expand

Cherries jubilee is a decadent dessert made with a combination of dark cherries and Kirschwasser liqueur that's flambéed before being served as a sauce over scoops of vanilla ice cream. It was invented by Auguste Escoffier, who prepared the dessert for Queen Victoria's Jubilee celebration, most probably the Golden Jubilee in 1897. Today, additional ingredients sometimes include grated orange zest, orange juice, and cinnamon. It's recommended to serve cherries jubilee in a tall dessert glass.Expand

Crêpes Mylene is a traditional dish originating from Normandy. The batter for the crepes is made with flour, eggs, milk, butter, sugar, salt, and lemon juice. The sauce for the crêpes consists of poached pears, orange juice, lemon juice, almonds, butter, sugar, and plum brandy. When the crêpes are done, a few slices of pears are placed into each, and they're then rolled and coated in the warm sauce. The rest of the plum brandy is spread over the crêpes, and they're then flambéed and garnished with toasted slivered almonds. This decadent and fruity dish is served immediately while still hot.Expand

Omelette vallée d'Auge is a traditional dish originating from Normandy. Unlike most omelets, this version is sweet, creamy, and garnished with apples. The dish consists of eggs, sugar, cream, butter, apples, and Calvados. The apples are peeled, cut into cubes, then browned in butter and sugar until they caramelize. The pan is then taken off the heat, and cream is mixed in. The eggs are whisked and mixed with powdered sugar, then cooked in butter over medium heat. Once done, the omelet is garnished with the apples, the edges are folded over, and it's then sprinkled with icing sugar. Before serving, the omelet is flambéed with Calvados and served hot.Expand