Orange and pecan omlette soufflé

Make Brian Turner's spectacular dessert for a special end to a dinner party
By Brian Turner
Orange and pecan omlette soufflé
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 60 g butter
  • 1/2 tbsp unrefined brown sugar
  • 2 oranges, peeled and segmented, (juice reserved)
  • 1 tbsp pecans, chopped
  • 1 espresso cup strong coffee
  • 8 eggs
  • 125 g caster sugar
  • 2 tbsp double cream
  • icing sugar, for dusting

Tips and Suggestions

You can also serve the omelette in its cooking pan, as it is easier than turning it out and it still looks good.


1. In a heavy-based saucepan, melt half the butter until foaming.

2. Stir in the sugar and cinnamon.

3. Add the orange segments, reserved juice and chopped pecan nuts and simmer for 4-5 minutes.

4. Add the coffee and stir until reduced, then pull the mixture to one side of the pan and keep warm.

5. Separate 4 of the eggs and whisk the whites to soft peaks.

6. Add half the sugar and whisk until stiff.

7. In another bowl, combine the egg yolks with the remaining 4 whole eggs and the rest of the sugar and mix well.

8. Melt the remaining butter slowly in a 20cm non-stick frying pan.

9. Fold the whole egg mixture gently into the whipped egg whites, then gently scrape the mixture into the non-stick frying pan.

10. Stir with a wooden spoon for 20 seconds and then cook for 2-3 minutes.

11. Carefully turn the omelette over and put back into the pan and cook for a further 2 minutes.

12. Cut a hole in the middle and take a little of the egg mixture out.

13. Stir the double cream into the orange coffee mixture and heat through, then pour it into centre of the omelette.

14. Slide the omelette onto a serving plate, dust with icing sugar and serve.

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