Souffle omelette flambe with orange liqueur (after Gaston Lenotre)

Use a 24 cm nonstick pan; smaller or larger makes the omelette hard to fold. Butter an ovenproof plate.

Preheat the oven to 200 C (about 400 F).

Whisk the two egg yolks with the liqueur and sugar vigorously for a few minutes until thick, pale and almost foamy.

In a stand mixer with the whisk attachment, beat the egg whites, free of any yolk, with a pinch of salt and a good teaspoon of lemon juice at low to medium speed until doubled in volume.

Add about a teaspoon of sugar to stabilise the meringue and beat faster until firm peaks form.

Stir about two tablespoons of meringue into the yolk mixture to lighten it, then fold in the rest gently, bit by bit, until no egg white shows.

Heat the butter in the pan over very high heat so the base and sides are coated, pour in the mixture, flatten it quickly and turn the heat to low; cook two to three minutes until lightly coloured underneath.

Slide the omelette onto the buttered plate, fold it over and put it straight into the oven, about five minutes.

Warm the liqueur without boiling, pour it over the omelette at the table and flambe.