1[postpositive] (of food) covered with liquor and set alight briefly.‘crêpes flambé’
- ‘‘Excuse me,’ Armand spoke up, ‘I can make an ice cream flambé.’’
2Denoting or characterized by a red copper-based porcelain glaze with purple streaks.
Cover (food) with liquor and set it alight briefly.
- ‘For the more adventurous, there's banana flambéed in tequila to set your mouth on fire.’
- ‘Then the hunks of bacon kicked in, along with the caramelized onion and the dusky tones of the brandy with which the beef chunks had been flambéed.’
- ‘The recipe called for the meat to be flambéed in brandy at one point.’
- ‘Another evening, I watch as a waiter flambés my seafood in Madeira wine with delicious results.’
- ‘Return the chicken to the pan, flambé with brandy, add the Marsala and cream.’
Late 19th century: French, literally singed past participle of flamber, from flambe a flame.