Pear and Rum Souffle Omelette for WBB and AFAM
Nowadays my lunch and dinner menus are mostly based on the blog events.I had been warned by people that blogging is addictive and time consuming but no complaints …I am enjoying every bit of it.Suddenly I discovered that there are so many facts about cooking that I am unaware of and wont forget to
Servings Prep Time
2portion 5minutes
Cook Time
10minutes
Servings Prep Time
2portion 5minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Put the sliced pears in a saucepan with 1 tbsp of rum and cook over low mins and then stir in 2tsp of sugar and remove from fire.
  2. Seperate the eggs and whisk the yolks with rest of the sugar until creamy.Add the water and remaining rum and beat again .
  3. Whisk the egg whites and fold them into the yolk mixture.
  4. Pour in the mixture in a heated pan coated with butter and cook over moderate heat until the underside is golden brown.
  5. Place the pan under a preheated grill to brown the top of the omelette.Spoon the pear and rum mixture over one half of the omelette and flip the other half with a palette knife.Carefully turn out onto a plate and sprinkle with caster sugar.
  6. You can alternatively use peaches instead of pears or spread the cooked omelette with a jam of your choice and fold and sprinkle with sugar.I normally make the second variation for my daughter omitting the rum part…..saute the fruit for a minute with butter and sprinkle with sugar.
  7. The four cereal flakes are the quick cook variety, 1/2 a cup of flakes has been cooked with 1 cup of water , 1/2 a cup milk and 1 tsp sugar for 3 minutes on medium flame and served with a sprinkling of slivered almonds.