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4
Easy
Published 2016
Although light and delicate like a soufflé, it’s a lot easier to make this fluffy omelette and above all it will stay airy and won’t collapse. It’s also a very useful dessert for a dinner party as the omelettes can be made in advance and reheated in the oven at 120°C (250°F/Gas ½) for 20 minutes just before serving.
Start by making the lemon sauce. Place the milk in a small saucepan with the lemon zest and gently bring to the boil. In a bowl, whisk the egg yolks and sugar together, until thick. Pour the boiling milk over the egg mixture, whisking continuously. Pour the mixture back into the pan over a gentle heat and cook, stirring with a wooden spoon, until the custard is thick enough to coat the back of