High Alcohol Content

• The trick to creating an effective flambe is to use a liquor with a high alcohol content so it spontaneously bursts into flames when lit with fire. The type of alcohol is based on the chef's personal preferences, but many choose rum, whiskey and flavored brandies. While exact alcohol proofs vary by brand, these products are all usually 70 to 100 proof or 35 to 50 percent alcohol. Look for a product that is about 80 proof for best results. Products with low alcohol content, such as most beers, wines and champagne, will not light properly.

Flaming Flambe

• In a small saucepan, bring your alcohol of choice to a simmer slowly over medium heat, simmering it for about 6 to 8 minutes. After the desserts are placed in front of your guests, carefully bring the saucepan toward the table to pour its contents over the meringue on the baked Alaska. Light it with a long wooden match. Additionally, you'll have not only exhibited a fancy parlor trick, but enhanced the flavor in the process. The heat causes an additional scorching of the meringue and marries it with the sugary taste from the alcohol poured over top.

Variations

• Some variations of Baked Alaska call for specific types of alcohol. For example, bombe Alaska is made when dark rum is poured over the top of the dish and then flambeed. Other recipes suggest using the orange-flavored liquor cointreau to enhance the flavor of the dish when lit. In another variation, the frozen Florida, the microwave heats a liquid center of liquor encased in a shell of meringue that has been frozen.

Safety Tips

• While flambeing a Baked Alaska is sure to impress your guests, remember that you're dealing with a flammable component. During the heating process, ensure that the alcohol does not reach a boil; otherwise, flames may flare. Also, keep napkins, linens and other items susceptible to catching fire safely away from the baked Alaska during service. Finally, do not use grain or high-proof alcohols as they are much more flammable and too dangerous to light.