L'Omelette Souffle Flambé
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INGREDIENTS 8 egg yolks at room temperature
1/2 cup fine granulated sugar
1/4 cup Grand Marnier and brandy combined
10 egg whitesPreheat oven to 425 degrees. Butter and sugar a 12-inch ovenproof dish and sprinkle with a few drops of brandy.
Separate the eggs. Beat the egg yolks with 1/2 cup sugar until very, very thick. Add the combined brandies slowly.
Beat the egg whites with a pinch of salt until they stand in soft peaks.
Combine the egg whites with the egg yolks, sugar and brandies, folding the two mixtures together gently so as not to deflate the batter.
Fill the prepared dish and bake in the preheated oven for 20 minutes. (Some of the mixture may be put into a pastry bag and arabesques formed on top of the mixture).
Flame at the table with an additional 2 tablespoons of brandy and serve immediately with whipped cream or a Melba Sauce.