Omelet Flambe

Time to Learn the Omelet Flambé

An old classic, an ‘endangered’ flambé dish and an unusual dessert. Rum Omelettes were once a popular dish served in most European restaurants. It would be prepared live, by your table on a trolley and served, literally flaming hot, in your plate. Its light and smooth texture, its warmth, sweetness and the comforting taste of rum makes it a perfect ending for the perfect dinner.

It must be taken for as a pudding, although it is prepared in the same way as a regular omelette. The cookbook, Belgian Cuisine, describes Rum Omelettes as, ”a simple dish, much liked by gentlemen”.

You will enjoy this classy dessert and get to practice the impressive skill of flambéing…

Rum Omelettes:
Eggs 3
Milk 2tbs
Salt 1/2 tsp
Caster Sugar 2tbs + 1tbs
Rum 15ml + 20ml
Butter 2tbsp

Whisk together the eggs, milk, salt, 2tbs sugar and 15ml of the Rum. Beat till the sugar dissolves, the more you beat, the lighter and fluffier your omelette gets.

Melt the butter in a preferably non-stick pan. Pour in the egg mixture and evenly spread around the pan, cook over a medium-low flame. Jiggle and shake the pan, side to side, to prevent the omelette from sticking.

When the omelette is cooked, and just a tiny bit slimy on the top, fold the omelette over. Now be quick, sprinkle the omelette over with the tablespoon of caster sugar. Turn your heat up to high and pour the rum over the omelette and some onto the pan so that it splutters. Let the flame from your range ignite the spluttering rum. Let it flambé and immediately put it in your plate whilst it is still alight.

If you possess an electric cooking range, use a flame torch, match or lighter to ignite the rum. Heating the rum beforehand will make it easier.