Flambeed sweet rum omelette

Beat three eggs with two tablespoons of sugar in a bowl with a small whisk or fork for about a minute until the sugar dissolves and there are no clumps.

Melt about a tablespoon of butter in a 24 cm nonstick pan over medium heat until it foams.

Pour in the eggs all at once and push the setting egg toward the middle with a heatproof spatula, bit by bit, shaping a long cake-like omelette pushed to one side.

Lower to medium-low and cook about a minute to a minute and a half until lightly coloured underneath.

Slip butter under the omelette so it slides, turn it over with the spatula, and cook about half a minute more; it should be well cooked, not runny.

Plate; optionally rub butter over the top, then sprinkle with more sugar.

Warm the rum in a small saucepan over low heat until almost boiling, light it, and pour it flaming over the omelette at the table.

When the flames die, cut small slices for everyone.