Dutch Baby with Custard & Berries

Photography: Tango | Food Styling: Denyse Roussin | Prop Styling: Caroline Simon

  • Prep time 30 minutes
  • Total time 1 hour
  • Portion size 4 servings


Dutch Baby:


In saucepan, heat milk and vanilla over medium-high heat until bubbles form around edge. Remove from heat; set aside. Meanwhile, in large bowl, whisk together egg yolks, sugar, flour and salt. Gradually whisk in hot milk mixture. Transfer to saucepan; return to stovetop and simmer over medium heat, stirring constantly, about 3 minutes.

Remove pan from heat; whisk in butter, a few cubes at time, ensuring that each addition is fully incorporated before adding the next one. Transfer to bowl; cover surface directly with plastic wrap; let cool at room temperature. (Make-ahead: Can be refrigerated for up to 4 days.)

Dutch Baby

Preheat oven to 425°F. In bowl, whisk together eggs, milk, flour, sugar, vanilla and salt. Heat 10-inch cast iron skillet over high heat; add clarified butter, heating until pan is very hot. Pour in batter; cook just until edge starts to crisp up, about 1 minute.

Transfer skillet to oven; bake until pancake is golden and puffed up, about 20 minutes. Remove pan from oven; brush pancake with lemon juice. Spread 1⁄2 cup custard over pancake and top with berries. Serve immediately with remaining custard.

Nutritional facts PER SERVING: about

  • Calories 635
  • Total fat 25 g
  • Saturated fat 9 g
  • Cholesterol 256 mg
  • Sodium 250 mg
  • Total carbohydrate 89 g
  • Fibre 3 g
  • Protein 13 g
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Baking & Desserts

Dutch Baby with Custard & Berries