New Orleans is famous for fabulous dining and unique culinary experiences.

Whether you're in the middle of the action in the French Quarter or relaxing in the Garden District, decadent desserts are the topper for many a fine meal in the Crescent City.

These three New Orleans specialities will beg to be re-created in your own kitchen: Bread Pudding With Pecans and Brandy Sauce, "Dirty Sugar" Pralines, and the flaming treat with flair, Bananas Foster.

COOKING A TO Z KITCHEN SUCCESS TIP:

— Flaming desserts are easier to prepare over a gas burner. If you are cooking on an electric burner, heat rum or other liqueur in a small saucepan until it just begins to boil.

Then pour over dessert and use a match to ignite it. Note: As with any flaming technique, always use extreme care and never allow children to attempt them.

BREAD PUDDING WITH PECANS AND BRANDY SAUCE

3 cups milk

4 large eggs

1 cup sugar

1 teaspoon vanilla extract

2 teaspoons cinnamon

1 teaspoon nutmeg

¼ teaspoon allspice

1 ½ cups chopped pecans

½ teaspoon salt

¼ cup butter, melted

1 loaf day-old French bread

? cup raisins

Brandy Sauce (recipe below)

1. In a heavy saucepan, scald milk. Remove from heat, allowing to cool to room temperature. In a separate bowl, mix eggs, sugar, vanilla, cinnamon, nutmeg, allspice, pecans, salt and butter. When milk has cooled, whisk into egg mixture, taking care not to overmix.

2. Preheat oven to 350 degrees. Cut bread into two-inch cubes. Place bread and raisins in the bottom of a three to four-quart earthenware or glass casserole dish. Cover with egg-milk mixture.

Bake uncovered until a toothpick placed in the centre comes out clean and top begins to brown (about one hour). Refrigerate and reheat in a 325-degrees oven, if desired. Serve warm or at room temperature with Brandy Sauce.

Serves six to eight.

BRANDY SAUCE

3 large eggs

? cup sugar

½ teaspoon vanilla extract

¼ cup butter, melted

¼ cup brandy

½ cup milk

? teaspoon cloves

In a heavy saucepan, whisk eggs until thoroughly mixed. Whisk in sugar, vanilla and melted butter. Cook over low heat, while stirring often, until mixture begins to thicken (about six to eight minutes).

Remove from heat; stir in brandy, milk and cloves. Beat with electric mixer for several minutes until sauce has heavy cream appearance. Serve warm.

Makes one cup.

BANANAS FOSTER

2 tablespoons unsalted butter

2 tablespoons light or dark brown sugar

Pinch cinnamon

Pinch nutmeg, preferably freshly grated

2 small, firm bananas, cut in half lengthways

¼ cup Drambuie liqueur

¼ cup dark rum

2 scoops vanilla ice cream

1. Melt butter over medium heat in a 10-inch omelette or sauté pan. Add sugar, cinnamon and nutmeg; mix well. Add bananas and sauté until they begin to soften (about a minute on each side).

2. Pour in liqueur and rum and turn up heat. To ignite liquor, remove pan from heat source, tilt pan slightly, ignite and carefully shake pan to prolong flames.

When flaming, caution is always the watchword. After flames burn out, place two banana halves on each serving plate. Place a scoop of ice cream between the banana halves and spoon the sauce over all. Serves 2.