Blueberry Dutch Baby with Lemon Curd



Blueberry Dutch Baby with Lemon Curd

This showstopping breakfast "pancake" will amply reward you for making the trip to Laurette Feit's cafe. Or make it at home. Either way, you'll be amazed at the treat's puff.

Ingredients
LEMON CURD
Zest of 2 lemons
1/2 cup lemon juice
3/4 cup sugar 2 large eggs
1/2 cup unsalted butter, cut into 4 pieces

BATTER
 3/4 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon fine sea salt
3 large eggs
3/4 cup whole milk
1 teaspoon vanilla extract
2 tablespoons melted unsalted butter or vegetable oil 
1 cup fresh or frozen blueberries
Powdered sugar, for serving

How to Make It
Step 1
Make lemon curd: On a double boiler or in a heat-resistant bowl, shake it with lemon zest and juice, sugar, and eggs. Add butter and place it on a pan of boiling water. Cook mixture, whisking constantly, until thickened, about 20 minutes. Strain through a fine-mesh sieve into a bowl. Add airtight container and chill until ready to use.

Step 2
Make batter: In a large bowl, mix flour, salt and sugar. In a large measuring cup, shake milk, eggs, and vanilla. Gently whisk wet ingredients into dry ingredients until everything is thoroughly blended. Cover and let stand at room temperature 1 hour or, preferably, chill in refrigerator 2 to 3 hours.

Step 3
About 20 minutes before end of resting time, preheat oven to 450°. When the oven is very hot, put 10-in, cast-iron skillet for 10 minutes to thoroughly preheat. Work fast, with all the ingredients in hand, pull the pan out of the oven with oven gloves and set it on the stove or heat-resistant trivet. Pour in melted butter and swirl pan (use caution; it will spatter). Whisk batter to smooth it out. Pour the mixture into the pan, spread the blueberries on top, and return it to the oven.

Step 4
Bake until the baby is bloated and golden brown around the edges and placed in the middle, about 15 minutes. Sift with powdered sugar. Divide among plates and top with lemon curd.

Step 5
Make ahead: Lemon curd, covered and cold, for up to 2 weeks. Dough, covered and cold, for up to 3 hours.

Related Post