https://www.closetcooking.com/dutch-babies-with-lemon-curd-and/
- 2 tablespoons butter
- 3 large eggs, room temperature
- 1/2 cup milk, warm
- 1/2 cup flour
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/2 cup lemon curd
- 2 cups blueberries
- 1 tablespoon powdered/confectioners sugar
- Place the butter in a large (10 inch) oven safe skillet, place in a preheated 425F/220C oven until the butter melts, about 30 seconds, before pouring in the mixture of the eggs, milk, flour, sugar and salt and returning to the oven to bake until puffed and golden brown, about 15-20 minutes.
- Let cool until the puffing goes down before filling with the lemon curd and blueberries and sprinkling on the powdered sugar and divining to serve.
Option: Add 1 teaspoon vanilla extract to the batter!
Option: Add the zest of one lemon to the batter!
Option: Use several smaller skillets for individual servings!
Option: Add the zest of one lemon to the batter!
Option: Use several smaller skillets for individual servings!
Nutrition Facts: Calories 330, Fat 15g(Saturated 8g, Trans 0.3g), Cholesterol 188mg, Sodium 221mg, Carbs 40g (Fiber 2g, Sugars 24g), Protein 8g
- 4 lemons, juice and zest
- 1/2 cup sugar
- 4 large eggs
- 6 tablespoons unsalted butter
- Heat everything in a bowl over a small sauce pan of water simmering over medium-high heat, whisking continuously until thickened, about 10 minutes.
