ForkwiseAlmond Omelet with Caramel Sauce
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
Ingredients
- 200 g sugar (1 cup)
- 180 ml hot water (¾ cup)
- 3 eggs, separated
- Pinch of salt
- ½ tsp vanilla extract
- 1 tbsp butter
- 2 tbsp slivered almonds
Method
- For the sauce, melt the sugar in a dry pan, stirring, until it turns light brown. Carefully add the hot water and simmer for 10 minutes.
- Beat the yolks until thick, then stir in 3 tbsp of the caramel, the salt and the vanilla.
- Whisk the whites until stiff and fold them into the yolks.
- Melt the butter in an omelet pan, scatter the almonds over the base, pour in the egg mixture and cook until puffed and set underneath.
- Fold onto a warm plate and pour the rest of the sauce around it.
Recipe source: Project Gutenberg – The Boston Cooking-School Cook Book (1910 ed.) · Public domain (U.S.) · Fannie Merritt Farmer · Adapted from “Almond Omelet, Caramel Sauce”: rewritten in our own words with modern units and food-safety updates; untested
No photo yet – illustrated placeholder.