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Party Foods

When having friends over for a dinner party, a barbecue, or even just drinks I like to spend an extra hour or two cooking up something fun and special. I enjoy creating a few dishes that are unique and exciting to get people talking. Even though these dishes tend to be modernist and designed to impress, most of them don't take any longer to create than traditional party foods. The only thing more impressive than a fancy dish is a fancy dish that only took 20 minutes to make!

Carrot planks pea pudding

Using modernist cooking to make party foods doesn't have to be difficult. You can turn a "normal" entree into a spectacular one just through structure and plating. Even using smaller, individual portions and pre-plating the dish makes typical food look fancier.

You can go a step further and change the texture of one of the components in the dish; for example, turn the sauce into a foam or an air, use spherified caviar or carbonated fruit. Create new flavors in normal ingredients by using a whipping siphon to infuse oils and alcohols, or perhaps through pickling or curing.

If you are interested in trying your hand at making unique party foods, here are my suggestions for the minimal pieces of modernist equipment you'll need to get started on this new adventure.

These recipes and others are available in our book Modernist Cooking Made Easy: Party Foods: Create Remarkable Cocktails, Hors d'Oeuvres and Small Plates That Will Amaze Your Friends which you can get on Amazon.com.

Party Foods Recipes and Articles

Chilled Strawberry Soup Recipe

Strawberry foam soup This soup is easy to put together, highlights the flavors of strawberries, and is light and refreshing. Xanthan gum helps hold it together and traps the bubbles created from pureeing it, keeping it a little frothy.

Spinach-Garlic Dip Recipe

Spinach garlic dip This recipe turns a popular spinach-garlic dip into a foam for dipping. It can be served with roasted pita squares or even just vegetables and chips. This dip also works great as a sauce to perk up the flavors of steak or chicken.

Crostini with Caramelized Plantain Butter Recipe

Carmelized plantain butter crostini In this recipe the pressure cooking of the plantains caramelizes them, ratcheting up the sweetness and adding more depth of flavor. Then simply puree them with dark rum and place them on crostini for a great snack!

Flank Steak with Chimichurri Recipe

Flank steak chimichurri overhead Flank steak is full of beefy flavor and has a great bite to it. Serving it with chimichurri, a spicy garlic and parsley based sauce, is very popular in Argentina and other South American countries. This recipe makes an excellent choice for a party!

Butternut Squash Soup Recipe

Butternut squash pressure cooked In this soup recipe I pressure cook butternut squash along with some bacon and onion to add depth of flavor and smokiness. Then serve it topped off with some sage and Gruyere or Swiss cheese.

Sous Vide White Chocolate Creme Brulee

Cinnamon vanilla creme brulee torch This fancy creme brulee recipe is easy to make with a sous vide machine and the white chocolate turns it into a more decadent dessert. I serve it topped with raspberries, a raspberry syrup or other berries in season.

Easy Aioli Dip Recipe

Aioli Aioli is simply a mayonnaise made with garlic and olive oil. This recipe uses an immersion blender to make the process super-easy and results in a light dip for vegetables or a spread on breads and toast. It's a popular addition to any party fare!

Cranberry Chutney Crostini Recipe

Cranberry crustini Cranberries are a great treat any time of the year. This recipe combines the tang from the cranberries with the smokiness from the ancho pepper. For a burst of flavor place on a crispy crostini and topped with with spices and mint. A great party treat!

Pork and Roasted Strawberry Salad Recipe

Roasted strawberry salad For this recipe I roast the strawberries then puree them to form a sweet and tangy salad dressing. For a different flavor combination I serve it over a savory pulled pork and arugula salad.

Chocolate Whipped Cream with Berries Recipe

Chocolate mousse foam Like this chocolate whipped cream with berries dessert, sometimes the most impressive dishes to my guests are the easiest ones to make. In addition this combination is unforgettable when served warm on cake, brownies or ice cream!

Shredded Beef with Spicy Tangerine Froth Recipe

Shredded beef This recipe uses the pressure cooker to turn an inexpensive chuck roast into a moist,flavor-packed beef entree and the whipping siphon to prepare a spicy tangerine froth topping. It's a fun and simple meal that will impress your family and dinner guests alike.

Clam Chowder with Smoked Clam Recipe

Clam chowder custardb w For a modern twist on this clam chowder with smoked clams recipe I gel the chowder, cube it, and serve it on a crunchy sourdough crouton with a smoked clam on top. A tasty and talked about party treat!

Sous Vide Chicken Wings Recipe

Anova vertical Using sous vide to cook your chicken wings helps eliminate most of the guess work, always resulting in perfectly cooked chicken. This is very important because no one wants to serve undercooked chicken at a party. These wings are delicious when served with bacon-bourbon BBQ jam, or honey-chipotle BBQ sauce, or both!

Roasted Parsnips with Carrot Froth Recipe

Roasted parsnips with chipotle froth Roasting parsnips gives it an almost nutty taste, which holds up well to a topping of chipotle-carrot froth. The modernist ingredient of xanthan gum is used in the froth to help it retain the bubbles generated in the whipping siphon. This is a fun dish to serve as an appetizer or starter plate.

Chipotle Caviar and Crispy Pulled Pork Recipe

Develied eggs   pulled pork This recipe combines crispy pulled pork and savory deviled egg with a burst of spicy chipotle flavor into one of the more unique combinations. The crispy pulled pork can be used as a garnish for many dishes, and a topper for fish or salads.

Homemade Lox and Cream Cheese Noodles Recipe

Lox This crostini recipe moves the traditional deli food of lox and cream cheese on a bagel into fancy modernist bites. The cream cheese is turned into gelled noodles that are served on toasted bagel rounds with pickled red onion. An easy to pick up and deliciously flavorful party food!

Roasted Poblano Pearls and Grilled Corn Recipe

Devilled eggs bacon and corn This recipe combines the diverse flavors of poblano pepper, corn and egg into a great looking, go back for more kind of party dish. The poblano peppers are turned into agar pearls to add some interesting texture and mouthfeel to the deviled eggs. The corn contributes crunchy bursts of sweetness.

Upscale PB and J Recipe

Upscale pbj For a PB and J dessert worthy of a party, I make a home-made cashew butter to replace the peanut butter and then turn some fresh raspberries into a flavorful fluid gel for the jelly. I serve it with a sliver of dark chocolate for richness and a lemon twist to add brightness. When served open face it better highlights the flavors.

Roasted Red Pepper Soup Recipe

Roasted red pepper foam soup Roasted red peppers are a classic Italian offering and this recipe uses the whipping siphon to aerate them into a light, smooth soup. The amount of agar can be adjusted to easily control the thickness of the soup. In addition to serving it as a soup, this foam can be used in many different ways to turn traditional dishes into modern masterpieces.

Halibut with Citrus Pudding Recipe

Halibut citrus pudding close I really like how the halibut goes with the sweet and tart citrus pudding. This is a simple dish but one that is full of subtle flavors. The orange and lemon help complement the halibut and the basil adds just a hint of spice to it.

Carrot Planks with Pea Pudding Recipe

Carrot planks pea pudding Looking to take your guests by surprise visually but still deliver that familiar and well-loved taste of peas and carrots? This recipe tops a roasted carrot plank with pea pudding and some pancetta for added flavor and texture. Zip it up with a modernist twist!

Chicken Recipe with Teriyaki Froth

Teriyaki froth2 This recipe takes a traditional teriyaki chicken dish and elevates it with a modernist twist. However, even pickier eaters enjoy this teriyaki froth entree!

Pork Recipe with Rosemary Caramel Sauce

Rosemary caramel pork I really enjoy how the sweetness of caramel complements pork. This recipe uses a buttery rich tasting rosemary caramel to act as a sauce for a sous vided pork loin roast. Your guests will definitely want seconds!

Banana Ravioli with Nutella

Banana ravioli with nutella For these fun and flavorful party desserts I make a gelled ravioli from bananas and cream and fill them with Nutella. Just top them off with some shaved chocolate and mint leaves or serve them with ice cream - either way it is a crowd pleaser!

Mom's Sweet Potato Casserole Bites

Marshmallow   sweetpotato mollases For this dessert I've taken the components from my mom's sweet potato casserole and broken them down into a modernist dessert. I take crispy sweet potato chips and top them with a fresh orange and brown sugar marshmallow. Then I finish it with a drizzle of molasses for extra flavor.

Chocolate Covered Mint Marshmallows

Marshmallows   chocolate covered mint syrup This recipe takes classic homemade marshmallows and covers them in yummy chocolate. Mint and chocolate is a classic pairing and the soft marshmallows are a great way to hold them all together! A definite party favorite!

Margarita Gel

Margarita gelatin shots 2 This is a tastier take on the commonly served Jell-O shot especially if you top them with some candied lime peel and a little sprig of mint. You can even substitute any of your favorite drinks into this recipe - let your imagination run wild!

Honey-Chipotle BBQ Sauce Recipe

Chicken tenders When I'm having wings I almost always reach for the honey-chipotle BBQ sauce. It's a delicate balance between the heat from the chipotles and the sweetness from the honey. Just be sure to make plenty, your guests will love it!

Bacon-Bourbon BBQ Jam Recipe

Chicken wings bacon Bacon and bourbon are two of my favorite foods and this recipe combines them in a smokey, spicy BBQ sauce that is great on wings, pulled pork, brisket, or about anything else you can think of. The sauce itself is really tasty but the bacon chunks add great bursts of flavor.

Sous Vide Chicken Wings Recipe

Chicken tenders Tender crispy chicken wings are always a big hit at any party! Using sous vide to prepare them helps eliminate most of the guess work which always results in crowd pleasing chicken. Since the frying process is now just used to crisp the skin, it can be done at a hotter temperature, resulting in an even crispier yet tender wing.

Pea Pesto Recipe

Pea pesto dip This recipe makes a clean and fresh tasting pea pesto dip that works great with just about everything, especially grilled sourdough bread, carrot and celery sticks, as well as roasted vegetable chips. This party favorite is quick and easy to put together and can be made with defrosted frozen peas - however, if you have access to fresh spring peas it'll be even better!

Cherry-Chocolate Marshmallows Recipe

Marshmallows   cherry coated Using a marshmallow base turns a rich, decadent chocolate covered cherry into a lighter equally satisfying treat. I add cocoa powder to the marshmallow mixture, resulting in a light chocolate flavor and cherry juice is turned into a marshmallow coating. These addictive snacks have great flavor and are a visually interesting dish that will get your guests talking!

Turkey Bite with Gravy and Cranberry Air Recipe

Turkey with ultratex gravy This recipe makes a fun party dish that combines turkey with a foamed gravy and a cranberry air for a great small plate treat. The cranberry air will last for 5 to 10 minutes after plating, so the quicker you serve this dish the better.

Tikka Masala Coated Chicken Recipe

Tikka masala coated chicken cubes Tikka masala is a traditional English dish at curry houses. With this recipe I reimagined it as a modernist dish by turning the sauce into a gelled coating; it's s a fun play on a old classic!

Chicken with Teriyaki Froth Recipe

Teriyaki froth2 This recipe tops sous vided chicken with a modernist froth to make a favorite dish that even pickier eaters tend to gobble up! By using xanthan gum in the teriyaki sauce you can turn it into a flavorful froth in a whipping siphon. Even a "basic" food can be the talk of the party!

Sous Vide Pork Loin Recipe with Rosemary Caramel Sauce

Rosemary caramel pork I really enjoy how the sweetness of caramel complements pork. This recipe uses a rosemary infused caramel to act as a sauce for the sous vided pork. Top with apple cubes and you have an upscale looking and tasting dinner to serve your guests!

Chicken Piccata with Lemon-Caper Air Recipe

Chicken piccata Chicken piccata is a light Italian dish that uses salty capers and acidic lemon to complement breaded and fried chicken. In this recipe I use sous vide to ensure the chicken is super moist and fully cooked. For a fun modernist take, I turn the lemon caper juice into a delicate air with an immersion blender.

Pork with Roasted Apple Pudding Recipe

Roasted apple pudding The combination of apples and pork are a classic pairing in Irish cooking. For this recipe, I roast apples and use the modernist ingredient of agar to turn them into a fun pudding topper for pork. By sous vide cooking the pork, you can consistently serve an extra moist and tender meat entree.

Mussels with Curry Foam Recipe

Curry mussels with curry foam For this recipe I make a foam instead of using the normally thin liquid associated with a dish of mussels. After removing the mussels from their shells, I serve them individually with the curry foam on top. This exceptional mussel bite turns a messy meal into an elegant and easy to eat party food.

Blackberry-Peach Wrapped Pork Recipe

Blackberry wrapped pork The star of most of my parties is meat and this blackberry-peach wrapped sous vided pork offering is no exception! It makes a fun presentation besides the additional sweetness and flavor from roasting the fruit complements the pork perfectly.

Crispy Brussels Sprouts with Butter Balls Recipe

Brussels sprouts deep fried This brussels sprouts recipe incorporates the tang from blue cheese and the smoke from bacon to prepare a party favorite. By deep frying the brussels sprouts first, you can easily make this dish even fancier!

Chile Foam Crostini Recipe

Chile pepper oil foam This crostini recipe infuses the heat, smokiness and flavor of dried chiles into canola oil, which is then thickened into a foam. It is also a good topping for grilled meats or as a spicy spread for fresh bread. The process of infusing oil with flavors before thickening it leads to countless variations you can adapt to any dish.

White Bean Puree with Rosemary Oil Recipe

Rosemary oil2 This recipe is a great crostini topping for any party, especially if some attendees might be less adventurous eaters! It resembles a more traditional dish but it have a subtle modernist touch. Garnishing the white bean puree with lemon zest pulls in even more highlights to the food.

Garlic Crostini Base Recipe

Red pepper pesto crustini This recipe uses the extra flavor of garlic to turn a simple crostini base into a tasty explosion by itself. It's a great way to add depth of flavor to dishes without having to add the garlic to the topping. Even though a baguette or ciabatta is the traditional bread used, let your imagine run wild to create a variety of Italian party favorite appetizers!

Basic Crostini Base Recipe

Cranberry crustini Crostini are one of my most popular finger food Italian appetizers for parties. Basically they consist of small toasted bread slices with toppings on them. Even though a baguette or ciabatta is the traditional bread used, let your imagine run wild to create new and interesting tastes.

Purple Pickled Beet and Goat Cheese Recipe

Devilled eggs purple pickled These tangy reddish-purple deviled eggs are made with pickled beet brine. This recipe aims for some color without an overpowering flavor so the eggs are only soaked for 12 to 18 hours. Topped with a dab of goat cheese, a pecan and a slice of pickled beet - they are always a crowd pleaser!

Melon Soup Spheres Recipe

Cantaloupe melon soup party spheres This recipe makes fresh cantaloupe and honeydew melons into a simple flavorful soup, then turns it into little spheres that my guests can pop into their mouths. By using a modernist spherification technique and the modernist ingredients of calcium lactate and sodium alginate, you too can make a fun take on this favorite summer food!

Dehydrated Cinnamon-Banana Chips Recipe

Maple pecan panna cotta close Banana chips are easy to make and taste so much better than the store brands. This recipe uses a standard dehydrator to make these great garnishes for desserts or as a base for crostini-like dishes. The cinnamon gives these banana chips some additional heat and flavor - Yum!

Maple-Pecan Panna Cotta Recipe

Maple pecan panna cotta This recipe infuses milk with the great flavor of maple and pecan then turns it into a tender panna cotta dessert. The common modernist gelling ingredients of iota carrageean and kappa carrageenan are used to make the panna cotta portion; an immersion blender and a whipping siphon are both modernist equipment used to make this delicate ending to your meal.

Quick Limoncello Recipe

Limoncello low Limoncello is a classic Italian digestif from Southern Italy made by macerating lemon peels in alcohol for up to a month. In this recipe I use the modernist equipment power of the whipping siphon to reduce the process down to only 5 minutes. This end product is added to sugar and water; now it's ready to use.

Bacon Cheddar Broccoli Soup Recipe

Bacon brocolli cheddar soup This classic bacon cheddar broccoli soup recipe uses the modernist ingredient of sodium citrate to help it stay together without diluting the flavor of the cheese with flour and other starches. The result is a super smooth, super cheesy soup.

White Chocolate Clouds Gelatin Foam Recipe

White chocolate clouds White chocolate foam dispensed over ripe berries, it does not get much better than that! This recipe will wow your guests.

Chocolate Chip Cookie Dough Balls Recipe

Cookie dough with sous vide eggb w Using a sous vide pasteurized egg is a great way to enjoy raw cookie dough without worrying about getting anyone sick.

Sous Vide Monkfish Recipe in Dashi with Snow Peas

Dashi swordfish overhead green This sous vide monkfish recipe is light and refreshing, especially on a warm summer day. The dashi is flavorful without overpowering the tender fish.

Steak Tartare with Sour Apples Recipe

Beef tar tar It took me awhile to develop a taste for steak tartare but now that I have I can't get enough of it. There's something about the lightly seasoned, slightly chewy beef that I just love.

Shrimp and Chile Queso Recipe with Sodium Citrate

Shrimp and cheese queso sodium citrate This shrimp and chile queso recipe adds sodium citrate to a cheddar and Gouda cheeses to give it a modernist twist treat for any party. This dish combines sweet shrimp, rich melted cheese and spicy peppers into a a decadent sauce that can be served with tortilla chips, bread chunks or on fajitas or tacos!

Roasted Poblano, Corn and Bacon Bite Recipe

Roasted corn custard poblano pudding bites This great party snack use a crispy bacon base topped with a creamy corn custard and a spicy poblano chile fluid gel to make a rich and complex one-bite snack.

Foamed Fruit Cosmos Recipe

Blueberry foam in drink and cocktail Cosmos are becoming a more and more popular drink and I mix it up by making different flavors of cosmo and by adding some flair in the form of a fruit gelatin foam from a whipping siphon.

Honey Goat Cheese Recipe with Port-Infused Figs

Whipped goat cheese flatbreads Honey goat cheese is already light and airy but in this recipe it gets a modernist cooking twist by using a whipping siphon to turn it into creamy clouds. I serve it on small flatbreads with port-infused figs for a fun texture and taste combination!

Basic No-Knead Flatbread Base Recipe

Whipped goat cheese flatbreads This basic flatbread recipe is easy to make and has great flavor. Be adventuresome when adding garnishes to the dough, or as toppings either before or after cooking! Flatbreads are always party favorites!

Seared Tuna Squares Recipe

Seared tuna with pickled pear relish and asian accent sauce side By using the basic modernist ingredient of xanthan gum this recipe turns tuna into an upscale party favorite for any gathering. I serve the tuna squares with a pickled pear relish and an Asian accent sauce for a pop of flavor.

Candied Bacon with Chive Air Recipe

Devilled eggs chive foam bacon Deviled eggs with bacon and chives are a common party food but this recipe takes it up a notch by using modernist cooking techniques to make it candied bacon and chive air! Your party guests will enjoy the crispy, sweet, spicy and smoky flavors of the candied bacon while the chive air adds a fresh onion flavor with a hint of sweetness. A fun treat for your family and friends.

Basic Deviled Eggs Base Recipe

Deviled eggs Deviled eggs are a classic party food. This simple base recipe is tasty by itself, but it is fun to add interesting toppings, internal garnishes and spices to excite your taste buds!

Deep Fried Sweet Potato Chips Recipe

Sweet potato chips My wife loves the taste of sweet potatoes so I always try to work them into dishes for her. When I'm having people over and serving finger foods I often make these sweet potato chips.

Mom’s Sweet Potato Casserole Bites Recipe

Marshmallow   sweetpotato mollases This modernist dessert is a take off of an old fashioned sweet potato, brown sugar and marshmallow casserole. Here I take crispy sweet potato chips, top them with a fresh orange and brown sugar marshmallow and finish it with a drizzle of molasses for extra flavor. This treat is a hit at every party!

Pulled Pork with Spicy Pineapple Chutney Recipe

Pulled pork pineapple salsa This pulled pork recipe takes a tropical turn with pineapples, chiles, cilantro, and lime juice. This versatile dish can be served as an appetizer or main dish and either hot or cold.

Habanero-Peach Dip Recipe

Peach habanero dip This dip recipe combines the spicy heat of habanero peppers with the sweet taste of fresh ripe peaches. The resulting tangy dip is great on vegetables or even meat. By altering the amount of peppers used, you can raise or lower the heat to suit your guests.

Paloma Recipe with Grapefruit Foam

Paloma with grapefruit foam front lit Tequila has a bad reputation as a party drink but you can tame it if you replace the shots with this sophisticated cocktail. The paloma is a traditional Mexican cocktail and is much more common than a margarita south of the border. It is usually made with tequila and a grapefruit soda, such as squirt, served over ice, and is both easy to make and delicious.

Watermelon Soup Recipe With Pickled Rind

Watermelon soup pickled rind When watermelon is in season it's hard to resist. For some parties you need nothing more than to slice it and hand it out with paper towels for people to scarf down. However, sometimes you want something a little more refined and that's where this recipe comes in.

Apple Cider Agar Gel Cubes Recipe

Apple cider gel cubes2 These gel cubes are super easy to put together and they make a great small bite for people to enjoy. The quality of the cider you use will directly relate to how good the gels turn out.

Sparkling Grape Gazpacho Recipe

Sparkling grape gazpacho front Sweet green grapes are another favorite snack of mine and they're a great party food because most people really like them. For this more upscale dish I turn them into a sweet, fizzy soup. The xanthan gum helps hold the particles in suspension and the carbonation effect adds a pleasant tingle and tang to it.

Strawberry Daiquiri Agar Gel Cubes Recipe

Strawberry daiquiri agar gel close These cocktail cubes are a fun way to entertain your guests. They are rum infused strawberries encased in a daiquiri cube. When you bite into them the cube starts off with a sweet and tart flavor followed up by the kick of the rum-infused strawberries.

Carrot-Ginger Soup Recipe

Pressure cooked carrot soup For this soup, the spicy flavor of ginger really complements the super-sweet carrot flavor that develops in the soup. I like to finish it off with a little butter and basil and cilantro leaves.

Roasted Sweet Potato Soup Foam

Roasted sweet potato foam My mother-in-law always cooks great meals for us when we come to visit. She recently cooked a wonderful sweet potato soup that I thought would be great in a modernist preparation. I've roasted the sweet potatoes and added some molasses, ginger, and thyme for extra depth of flavor.

Shortcakes with Agar Fruit Gels and Siphon Whipped Cream

Agar fruit gel shortcake One of my favorite spring dishes is shortcakes with fresh fruits or berries. The other day I decided to take advantage of some great looking berries and made a variety of shortcakes. To make them more modern, and to work on some recipes for my upcoming book, I used some whipping siphon foams and agar agar fruit gels.

Salmon Bites with Tomatillo Agar Fluid Gel Sauce Recipe

Tomatillo agar fluid gel pudding These Mexican inspired salmon bites pack a lot of flavor in a little package. The acidity from the tomatillos compliments the salmon perfectly and the crunch from the fried tortillas adds great texture.

Roasted Red Pepper Pesto Recipe

Red pepper crustini top Not all dishes that use modernist ingredients have to be super fancy in-your-face dishes that look like they came from Alinea. This red pepper pesto crustini is a great example. It is a simple, hearty snack that is great when served as an appetizer or set out as hors d'oeuvres.

Orange-Ginger Gel Sheets

Agar gelatin sheets 2 One interesting use of modernist gelling is to create pliable gel sheets. These gel sheets are made by adding a combination of agar agar and gelatin to a flavored liquid and letting it set. The agar and gelatin add both elasticity for strength and a nice brittleness for flavor release. The ratio of the two ingredient will determine the final characteristic of the gel sheets.

Classic Gelatin Marshmallows

Gelatin marshmallows 2 Marshmallows are a favorite food of children everywhere. These homemade ones are so much better than store bought that there is really no comparison. Whether you want to eat these on smores, in hot cocoa or just plain they will amaze you and your friends.

Bloody Mary "Ants on a Log" Recipe

Bloody mary log close My wife's relatives in Florida love their Bloody Marys and this is her modernist take on them, focusing on the celery garnish and turning it into the serving vessel a la the traditional "ants on a log" children's snack.

Agar Bloody Mary Gel Recipe

Bloody mary log close One of the fun things about modernist cooking is changing the textures of common dishes while keeping the flavors the same. This creates almost a confusion in the palate when it's being eaten and the brain recognizes the flavors but not the textures. This recipe creates a solid Bloody Mary gel with agar agar that has applications in various dishes.

Sous Vide Passion Fruit Ice Cream

Sous vide ice cream I am crazy for the sweet-tart, floral flavor of passion fruit. Although my garden produces just about every kind of fruit, it's a few degrees too cold during the winter months in Carmel Valley to grow this divine tropical fruit. I know, because I've tried and failed on two occasions.

Sous Vide Ginger Creme Brulee

Sous vide creme brulee Another great sous vide dessert recipe from SVKitchen. This one focuses on uses your sous vide machine as a bain marie and cooking a creme brulee with it.

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