New Orleans Flaming Rum Omelette (1975)

• 4 large eggs
• 2 tbspns milk
• 3 tbspns plus 2 tspns sugar
• 1/2 cup rum
• 3 tbspns butter
• 1/4 tspn salt
• 1/4 tspn white pepper

In a mixing bowl, combine the eggs, milk, salt, pepper, and 3 tablespoons sugar, and beat with a wire whisk until thoroughly mixed and airy.  

In a 10-inch omelette pan, melt the butter until it begins to sizzle, then pour in the egg mixture. Cook over high heat for 1 minute, then lower the heat to medium.  Keep tilting the omelette pan from side to side with a circular motion to keep the omelette from sticking.  

Cook until the top is no longer wet, then sprinkle with 2 teaspoons sugar.  Pass the pan under a preheated broiler for about 30 seconds to caramelize the sugar.

Heat the rum in a small pan until it bubbles. Pour it over the omelette and ignite, then spoon the burning rum over the omelette until the flame dies out.  Divide in half and serve immediately, with the liquid from the pan poured over.  Serves 2.  

"This fluffy pancake-style flamed dessert is an old Creole favorite."

(Origin - "The New Orleans Cookbook: by Rima and Richard Collin, 1975.  Note - Rima Collin was founder of The New Orleans Cooking School. Richard Collin was famed as the New Orleans "Underground Gourmet.")