Souffle Omelet with Pastry Cream

A deliriously elegant dessert, Souffle Omelet with Pastry Cream may be served on its own or with Creme Chantilly.

1 teaspoon butter

1 tablespoon icing sugar

4 oz. sugar

6 egg yolks

1 teaspoon vanilla essence

8 egg whites

12 fl. oz. Creme Patissiere

Preheat the oven to hot 425 CF (Gas Mark 7, 220°C).

With the teaspoon of butter, lightly grease a large, shallow, round baking dish. Sprinkle over the icing sugar, knocking out any excess. Set aside.

In a large mixing bowl, beat the sugar, egg yolks and vanilla essence together with a fork until the mixture is well blended.

In a second large mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks. With a metal spoon, carefully fold the egg whites into the egg yolk mixture.

Pour the mixture into the prepared baking dish. Place the dish in the oven and bake for 8 to 10 minutes or until the omelet is lightly browned.

Remove the omelet from the oven and spoon the creme patissiere on to one half. Using a palette knife or spatula, flip the unfilled omelet half over the cremc patissiere to make a semi-circle.

Slide the omelet quickly on to a warmed serving dish. Cut into four or six and serve immediately.