CookEat Recipe
Rum Omelette
A whole folded sweet omelette, glazed with a hot culinary iron and finished with Jamaican rum that is flambéed before serving.
Method
Steps
Step 1
Prepare a broad, lipped food-purpose metal flambé dish that will hold the whole omelette and its rum, with a fitting metal lid close at hand. Set it on a stable heatproof support in a clear working area. Have a clean culinary glazing iron with its intended heating apparatus and heatproof stand ready. Warm the metal dish and dry it.
Step 2
Crack the eight eggs into a bowl. Add half a gill of milk, one saltspoon of salt and two tablespoons of the fine granulated sugar. Beat briskly with a fork for about two minutes, keeping the remaining two tablespoons of sugar for the top.
Step 3
Melt the tablespoon of butter over medium heat in a sufficiently broad, shallow, sloping-sided uncoated frying pan. When the butter foams without browning, pour in all the egg mixture. Mix gently with a fork for about two minutes, moving setting egg so the liquid reaches the hot pan. Let it rest for about one minute, fold the omelette and let it rest for about half a minute. Lower the heat and continue gently as needed until the folded centre is set through and reaches at least 74°C with a clean thin-tip thermometer. Slide the whole omelette onto the hot metal dish.
Step 4
Sprinkle the remaining two tablespoons of fine sugar over the omelette. Heat the food-purpose culinary glazing iron with its matching heat source for its intended caramelising use. Work the hot iron in brief controlled passes across the sugared surface until light amber glazed patches form, keeping the apparatus flame clear of the food. Switch off and set the glazing apparatus safely on its heatproof stand, well clear of the dish, before handling the rum.
Step 5
Measure half a gill of Appleton Estate Signature rum (40% ABV) into a separate small metal pan, away from the bottle. Warm it gently without boiling, then remove it from the heat. With the omelette dish off any live burner, pour all the measured rum over the glazed omelette.
Step 6
Stand back and ignite the rum with a long-reach lighter. Keep the dish stationary on its heatproof support and allow the flame to die out; if needed, cover it with the fitting metal lid to extinguish it. Keep the whole omelette intact while the rum burns.
Step 7
Once all flames are out, remove any cover and serve the whole hot omelette immediately with the dressing in its dish.
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