Dutch Baby With Lemon Curd
Indulge in the delightful flavors of Dutch cuisine with this delicious Dutch Baby with Lemon Curd recipe. This puffy pancake topped with tangy lemon curd is the perfect treat for a special breakfast or brunch.
Ingredients
- 4 eggs
- 1 cup milk
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup unsalted butter
- 1 cup lemon curd
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 425°F (220°C).
- In a blender, combine the eggs, milk, flour, sugar, vanilla extract, and salt. Blend until smooth.
- Place the butter in a 10-inch cast iron skillet and melt it in the preheated oven.
- Pour the batter into the hot skillet and immediately return it to the oven.
- Bake for 20 minutes, or until the Dutch Baby is puffed and golden brown.
- Remove from the oven and top with lemon curd.
- Dust with powdered sugar and serve immediately.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320
- Carbohydrates
- 45g
- Protein
- 8g
- Fat
- 12g
Supplies
10-inch cast iron skillet Blender Measuring cups and spoons
Tools
Oven Stovetop
Serving suggestions
Serve the Dutch Baby with fresh berries and a dollop of whipped cream for a delightful presentation.
Tips & tricks
For an extra burst of flavor, add a sprinkle of lemon zest over the powdered sugar before serving.
Cost
$10