DUTCH BABY WITH LEMON CURD AND BLUEBERRY SYRUP

Dutch Baby with Lemon Curd and Blueberry Syrup image

Provided by Zac Young

Categories dessert

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 13

3 large eggs
1/2 cup whole milk
1/2 cup all-purpose flour
1/2 teaspoon pure vanilla extract
1 tablespoon granulated sugar
Pinch of kosher salt
2 tablespoons unsalted butter
3 large egg yolks
2/3 cup granulated sugar
Finely grated zest of 1 lemon, plus 1/4 cup lemon juice (from about 2 lemons)
4 tablespoons cold unsalted butter, cubed
1 1/2 cups blueberries
1/2 cup maple syrup

Steps:

For the Dutch baby: Preheat the oven to 425 degrees F. Place a 10-inch cast-iron skillet in the oven to preheat.
Meanwhile, place the eggs, milk, flour, vanilla, sugar and salt in a blender. Blend until smooth. Put aside.
Once the skillet is preheated, add the butter. Once melted, add the batter to the skillet and return to the oven until puffed and lightly browned around the edges, 18 to 20 minutes.
For the lemon curd: Simmer 1 inch of water in a medium saucepan over medium-high heat. Combine the egg yolks, sugar, lemon juice and zest in a medium metal bowl and whisk until smooth. Place the bowl on top of the saucepan (make sure the bottom of the bowl is not touching the water) and whisk until the curd is thickened, light yellow and coats the back of a spoon, about 8 minutes. Remove the curd from the heat and use a rubber spatula to stir in the butter, one piece at a time, allowing each addition to melt before adding the next. Place the curd back over the heat while stirring if the butter is not melting. Transfer to a clean container and press a sheet of plastic wrap directly against the surface of the curd.
For the blueberry syrup: Add 1 cup of the blueberries and the maple syrup to a small saucepan over medium heat. Bring to a boil and cook until thickened, about 10 minutes. Remove from the heat and stir in the remaining 1/2 cup blueberries.
Serve the Dutch baby topped with lemon curd and blueberry syrup.