Petit Brule

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Take an ordinary-sized, thick-skinned orange; cut through the peel entirely around the orange like the line of the equator, then force off the peel by passing the handle of a spoon between it and the pulp. Into the cup thus formed put two lumps of sugar and some cinnamon, and fill with fine French brandy (cognac), and ignite it the same as the above and pour into glasses. The brule will be found to have a pleasant flavor given to it by the orange.