Mashed Egg Omelette

'Cook the egg yolks with 1 1/2 teaspoons of sugar and 2 tablespoons of butter until well mixed'

'Add 1 tablespoon of rum or whiskey'

'Beat the eggs with 1 1/2 teaspoons of sugar and 2 tablespoons of water'

'Heat the remaining butter in a non-stick skillet'

'Add the eggs and stir once or twice'

'Lift the edges of the eggs to allow any liquid to flow below'

'When it's firm but still creamy, spread the egg mixture evenly over the top and fold in half'

'Place in a refractory dish'

'Sprinkle with sugar and bake only until the sugar has melted', then serve immediately'

'Heat the remaining rum or whiskey, pour over the omelette, and ignite'

'Serve 2 to 4 servings'