Caramelized Banana Flambe

Here is the other flambe recipe, it is called Caramelized Banana Flambe, created at Service & Bar Theory class at Tourism & Hotel Management, Universitas Ciputra Surabaya.

The term flambé is French for "flaming" or "flamed." The food is topped with a liquor, usually brandy, cognac, or rum and lit afire.

The volatile alcohol vapor burns with a blue tint, leaving behind the faint flavor of the liquor or liqueur. This technique is used by chefs in the kitchen to burn off the raw alcohol flavor from a dish as well for dramatic flair at the table.

Only liquors and liqueurs with a high alcohol content can be used to flame foods, and those with a higher proof will ignite more readily. Beer, champagne, and most table wines will not work.

Let's call it a flambe !!!