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Recipe : *** Vanilla Omelette

Vanilla Omelette
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Course:
Dessert

Practical information

  • Prep time
    15 min
  • Cooking
    25 min
  • Difficulty
    Very easy
  • Pause
    5 min
  • Ready in
    45 min
  • Price
    Very friendly budget
  • Rate:
             

Categories

Healthy recipe
Budget:
friendly
Difficulty:
easy recipe
Recipe for:
big families
Category:
Egg Cheese and Diary
Tags:
vanilla

Recipe's Ingredients

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  • 3 extra-large eggs
  • 1 pinch fine salt
  • soft butter
  • granulated sugar for dusting
  • 1 extra large egg yolk
  • 1 vanilla bean
  • 10 g sugar
  • 1 l whole milk

  • Recipe preparation steps

  • 1
    Prepare the crème anglaise: Split the vanilla bean in half and place it in a small saucepan along with the milk. Bring the milk to a boil, stirring frequently. When it boils, remove it from the heat and allow the vanilla to infuse into the milk for 5 minutes.
  • 2
    In the meantime, whisk the egg yolk and sugar together. When the milk is finished infusing, discard the vanilla bean. Slowly whisk the milk into the egg mixture. When smooth, transfer the mixture back into the saucepan. Place the saucepan over medium-low heat and bring to a boil while whisking constantly. Set the saucepan in a hot-water bath to keep it warm until needed.
  • 3
    Place the 3 eggs in a bowl and whisk together very thoroughly with a pinch of salt.
  • 4
    Preheat the oven to 180 °C (355 °F).Heat a couple of small frying pans over medium heat. When hot, brush each with soft butter. Using a 30-milliliter ladle, place one ladleful of eggs in each frying pan. Rotate the pans to evenly coat the bottoms. When each omelet is cooked through and starting to brown, flip it to the other side to brown a bit. Remove the omelets and set aside on a heated plate.
  • 5
    Make a total of six small (15-cm), flat, crepe-like omelets.Working with each omelet separately, spoon some of the crème frangipane down the center and roll the omelet into a tube. Place the omelet on a parchment-paper covered baking sheet. Repeat the process for the remaining five omelets.
  • 6
    When all six are done, loosely cover them with another piece of parchment paper and place the baking sheet in the oven. Bake for 10 minutes.Place three omelets on each individual, heated serving plate. Lightly sprinkle the omelets with sugar and spoon the crème anglaise over and around them. Serve immediately.
  • Ready !



 

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