When this dish was created, it was such a luxury that people would say, "Only a Rothschild could afford all the sugar and eggs." This must be served as soon as it is made.
Yield: 6 to 8 servings
- 7 egg yolks
- 1/2 cup all-purpose flour
- 7/8 cup granulated sugar
- 1 cup plus 2 tablespoons whole milk
- 1 cup cream
- Jam of choice — strawberry, raspberry, peach or any other desired flavor
- Generously grease 3 oven-proof dinner plates. Heat oven to 400 degrees F.
- Whisk yolks, flour, sugar and milk together directly in a medium-size heavy saucepan, whisking until the mixture forms a smooth paste. Cook over medium heat, stirring gently and constantly, until the paste thickens, then remove from heat.
- Beat egg whites to soft peaks.
- Fold one-fourth of the whites directly into the warm yolk base, using a large rubber spatula and making wide strokes.
- Fold the yolks-whites mixture back into the remaining whites and fold some more.
- Put one-third of the mixture on each plate, being careful not to let mixture go all the way to the rim.
- Bake the "omelets" all at once, arranged on all your oven racks, for about 15 minutes.
- Meanwhile, in a cold bowl with cold beaters, whip cream to medium-stiff peaks and keep cold until the batter is baked.
- While omelets are still warm, spread one of them with jam.
- Put another omelet on top and spread it with jam.
- Repeat with the third omelet.
- Cover the stack with the whipped cream, which will begin to melt somewhat because of the heat, but will yield a wonderful sauce.
- Serve at once.