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.