Dutch baby with lemon sugar
Yields: 2 large or 4 small servings
- ⅓ cup granulated sugar
- 2 tsp grated lemon zest
- 3 large eggs, at room temperature
- ⅔ cup all-purpose flour
- ⅔ cup whole milk, at room temperature
- ¼ tsp vanilla extract
- ⅛ tsp cinnamon
- ⅛ tsp grated nutmeg
- ⅛ tsp salt
- 4 tbsp salted butter, cut into pieces
- Preheat your oven to 230 °C (450 °F) with a 25 cm (10") skillet on the middle rack.
- Meanwhile, in a small bowl, blend the sugar and zest with your fingertips until fragrant and sandy. Set the mixture aside.
- In a medium bowl, beat the eggs with an electric mixer on high speed until pale and frothy.
- Mix in the flour, then beat in the milk, vanilla, cinnamon, nutmeg and salt until smooth. The batter will be super thin!
- Remove the skillet from the oven and add the butter, swirling to coat the bottom and sides.
- Add the batter and immediately return the skillet to the oven.
- Bake for 18–25 minutes or until puffed and golden.
- Serve immediately with a squirt of lemon juice and a generous sprinkle of lemon sugar.
Recipe by The Casual Baker at http://casualbaker.com/2015/04/dutch-baby.html/
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