Miquel Antoja

Recipe Book

Modern
Take-away Menus
 Miquel Antoja

Recipe
Menu 1 | Starter
Caesar Salad Taco
Croquette
Ingredients (8 pax):
● 1 whole roasted chicken
● 50 gr fat and juices from the roasting process
● 1 l milk
● 200 gr meat stock
● 80 gr flour
● 50 gr butter
● salt and pepper
● flour, egg and panko breadcrumbs to coat

Method

● Debone the chicken by hand and chop the skin with a knife. Reserve.
● Put the cooking juices, butter and flour in a large saucepan.
● When the flour is cooked, add the milk little by little to thicken the
bechamel.
● Add the chicken and skin, stir.
● Finally, add the meat stock little by little so that the texture of the
bechamel is creamy. Season with salt and pepper.
● Shape the croquettes and bread them.
● Freeze until use.

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 Miquel Antoja

Recipe

Caesar Salad Taco

Caesar sauce
Ingredients (8 pax):

● 350 gr soft cream ● 1 anchovy fillet

cheese
● 100 gr cream 35% MG
● 100 gr mineral water
● 100 gr Grana Padano
● juice of ½ a lemon
● 1 tsp whole grain French
mustard
● salt and white pepper

Method

● Mix all the ingredients, adding the water in moderation, in a blender

or food processor until you get a perfectly textured, shiny sauce.
● If you want a more liquid or thicker texture, depending on the use,
you can add or subtract the quantity of water in the recipe.
● Take care adding salt, since anchovies and Parmesan are two
products that have a high salt content. It is recommended to season
the sauce at the end.
● Reserve in a pastry bag.

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 Miquel Antoja

Recipe

Caesar Salad Taco

Ingredients (2 tacos):
● 2 Little Gem lettuce leaves
● 1 lettuce leaf sliced into julienne
● 2 roast chicken croquettes at room temperature
● 50 gr caesar sauce
● Parmesan or Grana Padano, grated
● oil
● salt

Method
● Fry the croquettes in plenty of oil at 180 °C (356 F)
● Plate the whole lettuce leaves and arrange the julienne on top.
Season with salt and oil.
● Place the croquettes on top and finish with the sauce and cheese.

Allergens

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 Miquel Antoja

Recipe
Menu 1 | Main Course
Salmon with Saffron
Sauce and Sauteed
Vegetables
Saffron sauce
Ingredients (6 pax)
● 50 gr onion
● 75 gr butter
● 10 gr white wine
● 75 gr bomba paella rice
● 0.5 gr saffron
● 350 gr stock
● salt and white pepper

Method
● Put the finely chopped onion with the wine in a small saucepan, heat
until the wine is completely reduced.
● Add the butter and when it melts add the desired spice, in this case
saffron, and cook for a few seconds over a high heat.
● Add the bomba paella rice. Continue cooking for a few more minutes
and add the stock.
● Cook for 18 minutes, or until it starts to cook through.
● Season with salt and pepper. Blend. Leave to cool and reserve.

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 Miquel Antoja

Recipe

Salmon with Saffron

Sauce and Sauteed
Vegetables
Sauteed vegetables

Ingredients (2 pax):
● 50 gr courgette
● 50 gr carrot
● 50 gr white cabbage
● 50 gr celery
● 50 gr spring onion
● 10 gr ginger
● salt and pepper
● olive oil

Method
● Slice the vegetables very thinly. Add the grated ginger, salt, pepper
and oil.
● Leave the mixture to marinate for a minimum of 2 hours.
● Sauté in a very hot pan with oil for 2 minutes.
● Reserve. Serve al dente.

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 Miquel Antoja

Recipe

Salmon with Saffron

Sauce and Sauteed
Vegetables
Ingredients (1 pax):
● 180 gr grilled salmon
● 50 gr saffron sauce
● 100 gr sauteed vegetables
● chopped chives or sprouts
● oil
● salt and pepper

Method
● Season the salmon and brush with oil.
● Seal the top part of the fish over a high heat, then cook the skin side.
● Plate the vegetables, followed by the salmon, cover with sauce and
finish with sprouts.

Allergens

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 Miquel Antoja

Recipe
Menu 1 | Dessert
Chocolate Textures
Chocolate Cream
Ingredients (10 pax):
● 210 gr milk
● 210 gr cream
● 85 gr egg yolk
● 40 gr sugar
● 200 gr chocolate 70 %
● 1 gelatin leaf

Method
● Hydrate the gelatin sheet in very cold water.
● Pour the milk and cream in a saucepan.
● Weigh the yolks with the sugar in a bowl and beat immediately with a
whisk.
● Heat the milk and cream to 50°C (122F). Add the yolks together with
the sugar.
● Stir continuously with a spatula, using a figure of eight movement so
that it does not stick to the base of the saucepan, until it reaches 84°
C (183F).
● Remove from the heat and add the previously hydrated and drained
gelatin sheet.
● Start the chocolate emulsion by pouring the liquid mixture on top of
the chocolate in 3 stages. Stir with the spatula creating a nucleus in
the center to achieve a shiny, elastic and perfect mixture.
● Finish with the help of a blender to refine.
● Place on a tray lined with cling film so it doesn't form a crust.
● Let it rest in the fridge for 2 hours before using so that it sets.

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 Miquel Antoja

Recipe

Chocolate Textures

Microwave Sponge

Ingredients (10 pax):

● 300 gr egg
● 75 gr white sugar
● 15 gr Chocolate 70% melted
● 20 gr flour
● 10 gr cocoa powder
● Plastic cups (disposable, suitable for food and use in the microwave)

Method
● Whisk the egg with the sugar in the blender for 2 minutes.
● Add the melted chocolate to the egg mixture and mix.
● Add the flour and cocoa powder. Mix.
● Put the batter in a siphon with two charges and let it rest for 2 hours
in the fridge.
● Once rested, fill the plastic cups a third full with batter.
● Put the glasses two by two in the microwave at maximum power for
40 seconds at 900V.
● Observe how the mass increases its volume in the microwave.
● Remove from the microwave, turn over, and cool on a wire rack.
● Once cold, with the help of a paring knife, turn out the cakes from
the cups.

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 Miquel Antoja

Recipe

Chocolate Textures
Cocoa Crumble
Ingredients (10 pax):

● 130 gr brown sugar

● 80 gr flour
● 50 gr ground almonds
● 80 gr butter
● 3 gr salt
● 30 gr cocoa powder

Method
● Dice the butter into cubes and reserve in the fridge.
● Lightly mix all the dry ingredients.
● In a food processor using the paddle attachment, mix with the
butter. It is important that the butter is very cold to make a firm
dough at the end of the kneading. (We can also do it manually but
the final result is not as perfect as that of a machine due to the
temperature of our hands)
● Roll out the dough between two kitchen papers. Rest in the fridge
● Once the dough is cold and hard, cook it in the fan oven at 150-160°
C (320 F) for approximately 18 minutes.
● Leave to cool, cut into pieces and dust in cocoa powder at the time
of serving.

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 Miquel Antoja

Recipe

Chocolate Textures

Ingredients (1 pax):

● 50 gr chocolate cream
● 20 gr microwaved cake
● 10 gr cocoa crumble
● Creme Anglaise with Bourbon Whiskey
● olive oil
● sea salt flakes

Method
● Plate to your liking. With a pastry bag, prepare the cream, followed
by the lightly crumbled sponge cake and the cocoa crumble.
● Place the whiskey cream on the plate.
● Drizzle a few drops of olive oil over the cake, along with salt flakes.

Allergens

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 Miquel Antoja

Recipe
Menu 2 | Starter
Pesto Duo
Pistachio Pesto

Ingredients for the pistachio pesto:

● 30 gr basil leaves
● 100 gr pistachios
● 15 gr lemon juice
● 5 gr salt
● 250 gr olive oil
● 100 gr Parmesan
● 100 gr water

Method

Blanch the basil leaves in boiling water for 10 seconds and cool in iced
water.
Blend all the ingredients in the food processor or blender.

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 Miquel Antoja

Recipe

Pesto Duo
Pesto Rosso
Ingredients:

● 1 kg ripe tomatoes
● 90 gr olive oil
● 100 gr sun-dried tomatoes
● 30 gr toasted pine nuts
● 20 gr blanched basil leaves
● 40 gr ketchup or tomato puree
● water
● salt

Method
● Grate the tomatoes to obtain a pulp and discard the skin.
Reduce the pulp in a frying pan over low heat until all the
water evaporates and a third of the original volume remains.

● Blend with the olive oil, dried tomatoes, pine nuts, basil leaves,
ketchup and a little salt. Gradually add water until an emulsion
is obtained.

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 Miquel Antoja

Recipe

Pesto Duo
Ingredients for the pasta:
● 150 gr rigatoni cooked al dente
● toasted pistachios
● sun-dried tomatoes
● salt and oil

Method
● Place the rigatoni in the saucepan previously heated with oil
and season with salt.
● Dress with the pistachio pesto.
● Add the toasted pistachios and sun-dried tomatoes.
● Make dots of pesto rosso with the help of a pastry bag.
● Grate cheese on top.

Ingredients for the burrata:

● 1 Burrata
● sprouts
● salt and EVOO

Method
● Arrange the burrata over the sprouts.
● Pipe the pesto of your choice.
● Sprinkle with olive oil and salt.

Allergens

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 Miquel Antoja

Recipe
Menu 2 | Main Course
Japanese Teriyaki
Chicken Skewers with
Rice
Teriyaki sauce
Ingredients:
● 100 gr balsamic vinegar of Modena
● 100 gr mirin
● 100 gr sake
● 100 gr chicken stock or water
● 100 gr soy sauce
● 50 gr sugar
● 30 gr fresh ginger
● 1 tsp cornflour

Method
● Mix all the ingredients, except the sugar, in a saucepan and bring to
the boil.
● Boil for 10 minutes.
● Add the sugar.
● Dissolve the cornstarch in a little cold water and thicken the sauce.
Cook for 1 or 2 minutes.
● Strain and reserve in the fridge.

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 Miquel Antoja

Recipe
Japanese Teriyaki
Chicken Skewers with
Rice
Japanese rice
Ingredients:
● 800 gr rice
● 800 gr water
● 150 gr good quality Japanese vinegar
● 25 gr salt
● 50 gr sugar

Method
● Wash the rice in cold water several times, changing the water until it
is washed clean of starch.
● Drain well and cook with the 800 gr of water in the rice cooker.
● After 25 minutes, remove from the rice cooker and spread out on a
tray to cool.
● Mix the vinegar with the salt and the sugar until they are combined
and completely dissolved.
● Add 225 gr of rice dressing and mix well.

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 Miquel Antoja

Recipe

Japanese Teriyaki
Chicken Skewers with
Rice
Ingredients for the final dish:
● 200 gr chicken thighs
● 50 gr teriyaki sauce
● 100-150 gr Japanese rice
● salt and pepper
● chives
● sesame seeds
● oil

Method
● Assemble the skewers with the chicken pieces. Season and seal in
the pan or grill.
● In the same pan, glaze them with the teriyaki sauce.
● Serve the rice as a base and arrange the skewers on top. Add a little
more sauce and top with sesame seeds and finely chopped chives.

Allergens

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 Miquel Antoja

Recipe
Menu 2 | Dessert
Carrot Cake with
Whipped Ginger Ganache

Carrot cake
Ingredients:
● 350 gr carrot
● 350 gr sugar
● 225 gr olive oil
● 300 gr flour
● 5 gr cinnamon
● 5 gr salt
● 5 gr bicarbonate of soda
● 5 gr baking powder
● 2 eggs

Method
● Grate the carrot and boil for 5 minutes.
● Blend (optional step).
● Put the carrot puree and the sugar in the mixer. Beat until the sugar
begins to dissolve.
● Add the oil in two parts so that it is well combined.
● Add the dry ingredients. Then after, the egg.
● Pour into the desired mold.
● Bake at 200°C (392F) for about 15 minutes, depending on the size of
the mold.
● Take out of the mold while hot and cool on a rack.

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 Miquel Antoja

Recipe

Carrot Cake with

Whipped Ginger Ganache
Whipped ginger ganache
Ingredients:

● 332 gr Mascarpone
● 500 gr cream 35% MG
● 100 gr white chocolate
● 25 gr ginger
● 5 gr gelatin leaves

Method
● Hydrate the gelatin in plenty of cold water.
● Grate the ginger with a microplane and add it to the cream.
● Heat the cream, and when it starts boiling let the cream and ginger
infuse for about 10 minutes.
● Dissolve the hydrated and previously drained gelatin in the warm
cream mixture.
● Make the emulsion with the white chocolate. combine this mixture
with the mascarpone with the help of the blender until a
homogeneous and smooth mixture is obtained.
● Allow to cool in the fridge for at least 12 hours.
● Once it has cooled completely, whip in the food processor and then
pipe it over the carrot cake portion.

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 Miquel Antoja

Recipe

Carrot Cake with

Whipped Ginger Ganache
Ingredients:
● Carrot cut in brunoise
● Ice
● Oil
● Salt

Method
● Blanch the carrot and then stop the cooking by plunging it into iced
water.
● Plate a portion of carrot cake and cover with the whipped ganache.
● Decorate with the blanched carrot, previously dipped in oil and a
little salt.

Allergens

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 Miquel Antoja

Recipe
Menu 3 | Starter
Cream of Carrot Soup
Ingredients:
● 200 gr onion
● 1 kg carrot
● 100 gr ripe cherry tomatoes
● 50 gr tomato sauce
● spicy paprika
● saffron
● curry powder
● ground cinnamon
● salt and pepper
● 40 gr olive oil
● 1200 gr water
● To serve: croutons, cream and chives

Method
● Cut the onion into julienne and fry in the oil over medium/high heat.
● When it begins to brown, add the carrot, cut into thin slices. Continue
cooking over medium/high heat.
● When the carrot browns a little, add the spices and stir for 1 minute.
● Finally add the cherry tomatoes cut in half, along with the tomato sauce
and season with salt and pepper.
● Leave for 2 minutes over a high heat and cover with water. Simmer for at
least 15 minutes over low heat, covered.
● Blend for 5 minutes at maximum speed and season with salt and pepper.

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 Miquel Antoja

Recipe
Menu 3 | Main Course
Vegetable Rice with
Romesco Sauce
Vegetable stock
Ingredients:

● 700 gr carrots
● 600 gr turnip
● 400 gr pink Figueras onion
● 300 gr mushrooms
● 200 gr celery
● 1 head of garlic
● 300 gr leek
● 10 l water

Method

● Cut the vegetables in mirepoix, except the head of garlic,

which will be cut in half.
● In a large pan (5L) cover the base with oil and heat. Sauté the
carrot first, adding salt to each vegetable. Then the onion, the
garlic, then the turnip and finally the mushrooms.
● When the vegetables are slightly fried but without browning,
add the cold water.
● Once it comes to the boil, let it cook for 30 minutes. If
required, skim off the foamy impurities that may rise to the
surface.
● Strain and reserve.

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 Miquel Antoja

Recipe

Vegetable Rice with

Romesco Sauce
Sauteed vegetables
Ingredients:
● 80 gr courgette
● 80 gr aubergine
● 40 gr cherry tomatoes
● 80 gr corn on the cob
● 80 gr mushrooms seasonal variety
● 80 gr artichokes
*Use a variety of vegetables which are in season

Method
● Courgette: Cut into slices of approximately 1 cm and sear in a very
hot pan with salt, pepper and oil.
● Aubergine: Cut it into 1 cm wide slices, cut them in half, and sear in a
very hot frying pan with a little oil (it absorbs a lot of oil if you put it
in too much).
● Cherry Tomatoes: Sauté with salt and oil in a very hot frying pan.
● Corn on the cob: Steam and shell.
● Assorted mushrooms: Clean and cut according to the mushroom and
sear in a very hot frying pan.
● Artichokes: Remove the thick and greener leaves from the outside
and trim the stem a little. With a knife, cut the tips of the leaves and
remove the hairs inside as well as the bitter, outer skin of the stem.
Cut into clean quarters. Prepare a bath with lemon water and
parsley leaves to keep the clean artichokes in and prevent oxidation.
Fry them at 170°C (338F) for 2 minutes.

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 Miquel Antoja

Recipe

Vegetable Rice with

Romesco Sauce
Romesco sauce
Ingredients:
● 400 gr ripe tomatoes
● 125 gr head of garlic
● 40 gr toasted almonds
● 40 gr toasted hazelnuts
● 100 gr olive oil 0.4
● 40 gr Ñora pepper pulp
● 12 gr Jerez wine vinegar
● salt and pepper

Method
● Preheat the oven to 200°C (392F)
● Roast the tomatoes and the whole garlic in their skins for 25-30
minutes.
● Toast the nuts at 150-160°C (320F) for about 10 minutes, stirring
halfway through cooking so that the toasting is even.
● Cut the garlic in half and squeeze out the cooked pulp.
● Blend all the ingredients until a smooth and emulsified texture is
obtained.
● Season with salt and pepper. If the mixture is hot, cool it before
placing it in a bag.

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 Miquel Antoja

Recipe

Vegetable Rice with

Romesco Sauce
Ingredients for the rice
● 400 gr rice
● 250 gr tomatoes reduced
● 150 gr sauteed vegetables
● 2 l vegetable stock
● 50 gr white wine (optional)
● 30 gr Romesco sauce
● chives (decoration)

Allergens

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 Miquel Antoja

Recipe

Vegetable Rice with

Romesco Sauce
Method

● Heat the paella pan used to sear the vegetables previously. Add a
good glug of 0.4% olive oil, add the rice and reduced tomatoes.
Saute well, stirring with the spatula over medium heat until the rice
is transparent and pearly.
● Stir for 5 to 10 minutes to ensure that the grains of rice are well
pearled and soaked with tomato. If before this time has elapsed you
notice that the rice is beginning to stick, add a little more olive oil
and continue stirring.
● When the rice is at the right point, if using wine, deglaze with white
wine and continue stirring until the alcohol evaporates. Once the
wine has evaporated, add the boiling vegetable stock
● Stir with a spatula or slotted spoon to distribute the rice evenly over
the entire surface of the paella pan.
● Cook over medium/low heat without stirring so as not to release the
starch from the rice. Just shake the paella pan by the handle to
prevent the rice from sticking. The stock should boil, but not too
much otherwise it will reduce too much before the rice is cooked.
● Cook for 10 minutes, once this time has elapsed see if it is necessary
to add more stock and cook for 2 more minutes. If the rice is still a
bit hard, you should add a little more stock, if required, and cook for 1
more minute or how ever much longer it needs.
● In the last 2 minutes, add the sautéed vegetables.
● Let stand for 2 minutes off the heat before portioning.
● Pipe dots of the romesco sauce on top with the help of a pastry bag.
Finish with finely diced chives.

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 Miquel Antoja

Recipe
Menu 3 | Dessert
Citrus Cup
Lemon Mousse
Ingredients:
● 630 gr cream 35% MG
● 180 gr milk
● 10 gr gelatin
● 330 gr white chocolate
● 143 gr lemon juice

Method
● Hydrate the gelatin sheets in plenty of cold water.
● Bring the milk to a boil and melt the drained gelatin sheets.
● Pour 1⁄3 of the milk over the chocolate and start making the
emulsion.
● Add the milk in two more steps.
● Add the strained lemon juice.
● When the mixture is at 40°C, add the semi-whipped cream.

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 Miquel Antoja

Recipe

Citrus Cup
Lemon and basil cream

Ingredients:
● 330 gr lemon juice
● 450 gr fresh eggs
● 300 gr sugar
● 6 gr gelatin
● 405 gr butter
● 30 gr fresh basil

Method
● Hydrate the gelatin sheets in plenty of cold water for at least 8
minutes.
● Weigh the eggs with the sugar and put in a bowl and mix well with a
whisk and add the strained lemon juice.
● Heat in a bain-marie and cook until it reaches 84°C (184F)
● Remove from the heat, strain and add the previously hydrated and
well-drained gelatin sheets.
● Pass through the blender.
● Leave to cool to 35-40°C (104F) and add the cold cubed butter.
● Add the basil leaves and pass through the blender again until the
basil is well blended.
● Place the cream in a suitable container with cling film and reserve in
the refrigerator.

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 Miquel Antoja

Recipe

Citrus Cup
Sponge fingers
Ingredients:
● 150 gr egg white
● 80 gr egg yolk
● 80 gr sugar
● 50 gr cornflour
● 50 gr flour

Method
● Whip the egg whites, adding the sugar in two halves.
● Sift the dry ingredients.
● Once we have the egg whites whipped, add the yolks and then the
sifted flours.
● If you want a shiny crust, sift some icing sugar over a couple of times
about 5 minutes before baking.
● Bake in a fan oven for 5 minutes at 200°C (392F)
● Cut the sponge cake with a ring to create a disk.

To finish
● Alternate layers of the three textures and finish with lemon zest.
● Put in the fridge to set before serving.

Allergens

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 Miquel Antoja

Recipe
Menu 4 | Starter
Courgette Cannelloni
with Seasoned Quinoa
Seasoned quinoa
Ingredients for the quinoa:
● 1 kg black and white quinoa
● 320 gr courgette
● 420 gr carrot
● 170 gr pomegranate
● 100 gr olive oil
● 75 gr pumpkin seeds toasted
● 22 gr whole grain or Dijon mustard
● 15 gr fine herb mustard
● 10 gr salt
● light mayonnaise

Method
● Wash well and boil the quinoa in plenty of salted water for 10
minutes.
● Strain and cool quickly in a large container.
● Cut the courgette into cubes of approximately 0.5 cm x 0.5 cm.
● Grate the carrot, using the coarse part of the grater.
● Open the pomegranate, and weigh the necessary quantity.
● Weigh the rest of the ingredients.
● The pumpkin seeds must be previously toasted. Spread out on a flat
tray, with a little 0.4 olive oil and salt and bake at 160C (320F) for 5
minutes. Leave to cool before adding.
● Add all the ingredients to the cold quinoa and mix well.
● Taste and adjust the salt or any ingredient of the dressing if
necessary.

30 ● To make it a thicker consistency, we are going to add light

mayonnaise.
 Miquel Antoja

Recipe

Courgette Cannelloni
with Seasoned Quinoa
Ingredients for the cannelloni:
● 200 gr seasoned quinoa
● 100 gr courgette
● sea salt flakes
● oil
● sprouts to decorate

Method
● Cut the courgette into thin slices lengthwise with the help of a meat
slicer or mandolin slicer.
● Spread out 4 slices of courgette, overlapping one half of each slice
on top of the other.
● Add the filling with the help of a pastry bag to create a cannelloni.
● Carefully roll up the courgette slices.
● Brush with a little oil. Add the sprouts and sprinkle with salt flakes.

Allergens

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 Miquel Antoja

Recipe
Menu 4 | Main Course
Rigatoni with Truffle,
Parmesan and Pancetta

Ingredients (3 pax):

● 300 gr Rigatoni cooked al dente ● 60 gr Parmesan

● 100 gr pancetta ● 200 gr truffle paste
● 200 gr cooked ham ● 60 gr sweet Jerez sherry
● 600 gr milk ● 50 gr olive oil
● 200 gr cream ● Parmesan grated

Method
● Cut the bacon and the cooked ham into strips using the slicer, then
with the knife cut the strips into sticks of approximately ½
centimeter.
● Pour a splash of olive oil into the base of the saucepan and cook the
bacon and ham. Reserve a few pieces for finishing.
● When they are well caramelized, add the sweet sherry and stir well
to remove all the caramelization from the bottom. After the alcohol
evaporates, add the truffle paste, coat all the bacon and ham well
and add the milk, cream and Parmesan, cut into small pieces.
● Once the sauce comes to a boil, cook for 3-5 minutes, stirring with a
spatula to prevent sticking. Season with salt and pepper.
● Let the sauce rest for 30 minutes to 1 hour to lower the temperature.
● If the pasta is very cold from the fridge, take it out to warm it up and
pour the warm sauce over it. Stir well so that all the pasta is covered
in the sauce.
● Finish with grated cheese and the reserved bacon.

Allergens

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 Miquel Antoja

Recipe
Menu 4 | Dessert
Crema Catalana
Ingredients:

● 1 l milk
● 250 gr egg
● 125 gr sugar
● 35 gr cornflour
● grated zest of ½ an orange
● grated zest of 1 lemon
● 1 stick of cinnamon (split in half)

Method
● Weigh the cornstarch together with the sugar in a bowl and mix.
● Incorporate 100 gr of the milk and whisk lightly.
● Add the eggs, mix and reserve.
● Bring the remaining 900 g of milk to a boil with the orange and
lemon zest and the cinnamon.
● Remove from the heat, cover with plastic wrap and leave to infuse
for 10 minutes.
● Strain the milk over the egg mixture.
● Return everything to the saucepan for cooking and stir non-stop
with a whisk.
● When it starts to boil, increase the heat, count 1 minute and remove.
● Place the Crema Catalana in the desired dish.
● Allow to stand until cool and store in the fridge for at least 1 hour.
● It can be eaten like this or you can add sugar on top and caramelize
it with the help of a blow torch or a sugar caramelizing iron.

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