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Rum Flambe Jamaican Omelette

Farm.Fares's picture
Ingredients
  Eggs 3 , separated
  Demerara sugar 2 Ounce (50 Gram)
  Lemon 1 , juiced
  Grated lemon rind 1
  Salt 1 Pinch
  Apricot jam 2 Teaspoon (1 Dessertspoon)
  Banana 1
  Rum 3 Tablespoon
  Butter 1 1⁄2 Ounce (40 Gram)
Directions

GETTING READY
1. Into a basin add egg-yolks, 15 g / 1/2 oz of the sugar and 1 teaspoon lemon rind and whisk lightly.
2. In another bowl whisk egg-whites and salt.
MAKING
3. For making the filling warm jam mash banana and mix with jam.
4. Put in rest of lemon rind and 1 tablespoon of the rum and heat gently.
5. For making the sauce in a small pan melt 25 g / 1 oz of the butter and the remaining sugar and let it cook for a few seconds.
6. Mix in 1 teaspoon lemon juice and the last 2 tablespoons of rum.
FINALIZING
7. For completing the omelette in omelette pan melt remaining 15 g / 1/2 oz butter.
8. Fold egg mixtures together and in pan pour into hot butter.
9. Let it cook until golden underneath.
10. Under a low grill place for a minute to firm top and toast it until slightly golden.
11. On to a warmed dish lift omelette out placing on it the banana mixture and folding it over.
SERVING
12. Pouring the hot sauce over serve at once.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Jamaican
Course: 
Dessert
Method: 
Fried
Dish: 
Omelette
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
15 Minutes
Servings: 
1

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