Dutch Baby
https://cooking.nytimes.com/recipes/6648-dutch-baby
Ingredients:
3 large room-temp eggs
½ cup flour
½ cup milk
1 tablespoon sugar
4 tablespoons unsalted butter
A bit of nutmeg
Powdered sugar on top
How To:
Heat oven to 425 degrees
Mix the eggs, flour, milk, sugar, and however much nutmeg is desired until combined, by hand.
Place your butter in a big pan and melt it in the oven.
Add the batter to the pan, and put it in the oven, cooking for 20 minutes until it has puffed up and is starting to brown on its edges.
Let cook for a bit more time to let rest, at around 300-325 degrees for an additional 5 minutes
Remove from the oven, and serve in wedges, savory with arugula, and such, or sweet with powdered sugar, and lemon curd.
I like this recipe because it looks simple but still impressive when it puffs up in the oven. I would want to make it for brunch because it can be served either sweet or savory depending on what toppings are used. I imagine it would have a soft, custardy center with crispy edges and a buttery flavor.
ReplyDelete