Dutch Baby from America's Test Kitchen |
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Prep Time: 12 Minutes Cook Time: 20 Minutes |
Ready In: 32 Minutes Servings: 4 |
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Puffy, crisp and high sides with a tender bottom. The lowfat content of the milk and the cornstarch replacing some of the flour in other recipes insure the puffy crispy sides. Ingredients:
2 tablespoons vegetable oil |
1 cup all-purpose flour |
1/4 cup cornstarch |
2 teaspoons lemon zest |
2 tablespoons lemon juice |
1 teaspoon salt |
3 large eggs |
1 1/4 cups skim milk (lowfat or whole will work but the sides won't crisp as well) |
1 tablespoon unsalted butter, melted and cooled |
1 teaspoon vanilla extract |
3 tablespoons confectioners' sugar |
Directions:
1. Preheat oven to 450F with a rack in the middle.
2. Brush surface and sides of large skillet with oil.
3. Place skillet on oven rack and heat until oil is shimmering, about 10 minutes.
4. Combine flour, cornstarch, lemon zest, and salt in large bowl.
5. Whisk eggs in another bowl until frothy and light, about 1 minute.
6. Whisk milk, butter, and vanilla into eggs until incorporated.
7. Whisk one-third of milk mixture into flour mixture until no lumps remain, then slowly whisk in remaining milk mixture until smooth.
8. Carefully pour batter into heated skillet and bake until edges of Dutch Baby are deep golden brown and crisp, about 20 minutes.
9. Transfer skillet to wire rack and sprinkle Dutch Baby with lemon juice and confectioners’ sugar.
10. Slide onto cutting board or plate and cut into wedges.
11. Serve with sweet whipped cream and/or berries. This could even be the base for a savory.
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