Omelet Soufflé (Another Way)

Ingredients

• 6 yolks Egg yolks
• 6 whites Egg whites
• 6 ounces Powdered sugar (Approx. 170g or 1.5 cups)
• 2 teaspoons All-purpose flour (Original calls for 1 dessertspoonful)
• 1 pinch Salt
• 1 teaspoon Vanilla extract
• 2 ounces Butter (for frying) (Approx. 55g or 4 tablespoons)
• 1 tablespoon Butter (for baking dish)
• 1 tablespoon Powdered sugar (for dusting)

Instructions

1. 1Preheat the oven to 375°F (190°C). Generously butter a heat-proof baking dish or platter.
2. 2In a large mixing bowl, combine the egg yolks, 6 ounces of powdered sugar, flour, salt, and vanilla extract. Whisk vigorously until the mixture is perfectly smooth and pale.
3. 3In a separate clean bowl, beat the six egg whites until they form a very stiff froth (stiff peaks).
4. 4Gently fold the stiff egg whites into the yolk batter. Do this lightly to preserve the air bubbles, mixing just until combined.
5. 5Place 2 ounces of butter into an omelet pan over medium heat. As soon as the butter begins to sizzle (frizzle), pour in the soufflé mixture. Let it cook undisturbed for about 2-3 minutes until it begins to set around the edges.
6. 6Once the edges are set, use a spatula to turn the edges over and heap the mixture up in the middle of the pan (creating a mound). Immediately slide the mounded omelet off onto the prepared buttered baking dish.
7. 7Place the baking dish in the oven and bake for about 15 minutes, allowing the soufflé to rise and turn golden.
8. 8Remove from oven, shake powdered sugar over the top, and serve immediately while hot and risen.