Souffle Omelet
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Souffle Omelet
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 1 cup cake crumbs or lady fingers
Rum Syrup
- ½ cup water
- ½ cup sugar up to 1/4 cup dark rum
- ½ cup dark rum up to 1/4 cup dark rum
- ¼ cup dark rum add the rum until you taste it
Prepare the Souffle
- 5 egg “preferably from chicken with names”, fresh
- ⅓ cup granulated sugar
- 3 tablespoon powdered sugar
- pinch salt
- 1 teaspoon vanilla extract
- 1 teaspoon orange flower water
- 1 tablespoon butter unsalted
Instructions
- Preheat the oven to 375° F.
- Moisten the cake or lady fingers with the rum syrup, enough to soften, but not soaked.
- Beat the eggs with the sugar, vanilla, orange flower water and a pinch of salt until they start to stiffen, about 1 minute.
- Add the powdered sugar and continue beating until they double in volume, and start to stiffen, about a minute more.
- Melt the butter in a 9-inch skillet over medium heat until it starts to foam without browning.
- Pour in the egg mixture. Cook for about 2 minutes until, when you slip a spatula under the omelet, you can see that it has started to develop golden color on the bottom.
- Put the skillet into the oven and let the omelet cook for another 3 or 4 minutes until the eggs have souffle and lightly firmed. The center should not be liquid.
- Remove from the oven and arrange the cake crumbs in a line across the omelet. Allow it to sit for a minute or two before carefully inverting and rolling it onto a plate.
- Add a garnish of seasonal berries, but don't be afraid to serve the omelet plain.
- Slice in 4 to 6 parts, dust with powdered sugar and serve.
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