Get set for a brandy treat

Nothing can brighten up a chilly day than a sinfully rich dessert flavoured with brandy. It will not only leave a distinct and smooth after taste in your mouth, but also leave you with a warm fuzzy feeling.

There are a few tips however, to be kept in mind while cooking with brandy, explains S. Nambi Arooran, Executive Chef of the ITC Kakatiya. “Brandy, which is considered an after-dinner drink, should be flamed before its usage. To give a burnt, fruity taste, you should heat up the brandy to a point just before it catches fire. Then introduce it into the food, right before serving, so that the distinct brandy taste sinks in while you eat.”

Brandy can be used while cooking both main courses with meat and also desserts. Talking about how to rustle up some wicked flambéd foods, Nambi Arooran, adds, “Brandy should be thrown into a hot pan. When it erupts into flames, the alcohol vapourises, leaving the flavour behind. Brandy can also be used to deglaze and remove any residues that are left after cooking. Brandy’s unique odour and flavours contribute to a fine dining experience.”

Brandy bread pudding

Ingredients
½ cup raisins
¼ cup Brandy
8 bread slices, dry
2 tbsp butter, softened
2 cups milk
1 cup sugar
3 eggs
4 egg yolks
1tsp vanilla extract

Method
Preheat oven to 325°. Put the raisins in a bowl, pour the brandy over them and let them soak for a while. Arrange the bread, after buttering them on both sides, in a baking dish. Bring the milk to a boil, remove from the heat and stir in the sugar. Beat the eggs, pour in the milk and add the vanilla. In the baking dish, pour the raisins and brandy over the bread slices and then pour the egg mixture on top. Put the baking dish in a pan of boiling water and bake in the oven for about 40 minutes. Let it cool, before serving.