Annie inherited this recipe from her mother, Georgette. Georgette used the local marc de Languedoc to flambé the omelette and fresh free range, organic eggs from her own chickens. This is a delicious dessert and a great party piece using the simplest of ingredients. It is absolutely fabulous with a very chilled glass of Jones Muscat.
Preparation time 15 minutes
Cooking time 15 minutes
Heat the oven to 180 C
Ingredients for 4 people
3 egg yolks beaten
4 egg whites
60 g of sugar Vanilla essence
50 ml of rum
A knob of butter
1. Beat together the egg yolks, sugar and a couple of drops of vanilla essence in a large bowl.
2. Whisk the egg whites until stiff and gently fold into the egg yolk mixture.
3. Heat the butter in a frying pan and cook the omelette on a moderate heat for 5 minutes.
4. Fold the rather voluminous omelette in half and place it in an ovenproof dish.
5. Sprinkle sugar on the top of the omelette and put in the oven for 6 to 10 minutes where it should rise even more.
6. Take the omelette out of the oven.
7. Heat the rum in a saucepan on a high heat and when it starts to boil remove from the heat and light.
8. Pour over the omelette and serve.
Annie’s alternative
Put a layer of caramelised apples in the base of the ovenproof dish before the omelette goes into the oven.
To make the caramelised apples:
Peel and slice 2 apples Put a knob of butter in a saucepan and heat the apple until it softens. Add sugar to taste and continue cooking until the sugar has dissolved
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