DUTCH BABY WITH LEMON SUGAR

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Dutch Baby with Lemon Sugar image

Provided by Andrea Albin

Categories     Milk/Cream     Breakfast     Brunch     Dessert     Easter     Quick & Easy     Lemon     Spring     Cinnamon     Nutmeg     Butter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 (breakfast or dessert) servings

Number Of Ingredients 12

1/3 cup sugar
2 teaspoon grated lemon zest
3 large eggs at room temperature 30 minutes
2/3 cup whole milk at room temperature
2/3 cup all-purpose flour
1/4 teaspoon pure vanilla extract
1/8 teaspoon cinnamon
1/8 teaspoon grated nutmeg
1/8 teaspoon salt
1/2 stick unsalted butter, cut into pieces
Equipment: a 10-inch cast-iron skillet
Accompaniment: lemon wedges

Steps:

  • Put skillet on middle rack of oven and preheat oven to 450°F.
  • Stir together sugar and zest in a small bowl.
  • Beat eggs with an electric mixer at high speed until pale and frothy, then beat in milk, flour, vanilla, cinnamon, nutmeg, and salt and continue to beat until smooth, about 1 minute more (batter will be thin).
  • Add butter to hot skillet and melt, swirling to coat. Add batter and immediately return skillet to oven. Bake until puffed and golden-brown, 18 to 25 minutes.
  • Serve immediately, topped with lemon sugar.

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