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Blueberry Lemon Curd Dutch Baby

Blueberry Lemon Curd Dutch Baby

  • Author: Kimberly
  • Total Time: 45 min
  • Yield: 4 1x

Description

Recommended Equipment

  • grater
  • food processor
  • medium metal bowl
  • electric mixer
  • small pot
  • whisk
  • sealable container (e.g., jam jar)
  • cast iron skillet
  • medium bowl
  • sharp knife
  • cutting board
  • small sieve

Ingredients

Units Scale

LEMON CURD

  • 2 lemons (we use the zest, the juice and the remaining lemon as garnish)
  • 150 grams white sugar
  • 2 eggs
  • 70 grams butter, room temperature
  • pinch of salt

DUTCH BABY BATTER

  • 2 eggs
  • 65 grams all-purpose flour
  • 120 milliliters whole-fat milk
  • 1 tbsp white sugar
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt
  • 1 tbsp butter, for greasing the pan

TOPPINGS

  • blueberries
  • mint leaves
  • powdered sugar
  • lemon slices

Instructions

  1. First, make the lemon curd: Grate the zest of the two lemons and add them to a food processor with 150g / 3/4 cup of sugar. Mix for 1-1.5 minutes until the zest is finely chopped and blended with the sugar.
  2. Transfer the sugar to a metal bowl and mix in the butter with an electric mixer. Next, add one egg at a time, mixing in between. Juice 3 of the 4 lemon halves and add the juice to the butter-sugar-egg mixture along with a pinch of salt. Mix well.
  3. Fill a small pot halfway with water and bring to a simmer over medium heat. Place the metal bowl on top of the pot and whisk the mixture constantly until it thickens, about 10-15 minutes. The right consistency is reached when the mixture is around 80-85°C (175-185°F) or when it started to thicken.
  4. Remove the bowl from the pot and pour the lemon curd into a clean, sealable container (I used an old jam jar) and set aside. The lemon curd will make exactly 300g / 10.5 oz. It will become more firm the longer it sits.
  5. Now prepare the Dutch Baby. Preheat the oven to 210°C (410°F) and place a cast iron skillet inside to heat up.
  6. In a medium bowl, whisk the eggs with salt and vanilla extract. Add the flour and mix until creamy. Gradually add the milk, whisking until you have a smooth batter.
  7. Once the oven is preheated, use an oven mitt to remove the skillet and add 1 tbsp of butter. Coat the skillet with the melted butter and pour in the batter. Return the skillet to the oven and bake on the middle rack for 11-12 minutes.
  8. Meanwhile, wash and dry the blueberries and mint leaves. Slice the remaining lemon quarter. Have powdered sugar and a small sieve ready.
  9. Remove the skillet from the oven, spread the lemon curd over the Dutch Baby, and garnish with powdered sugar, blueberries, lemon slices, and mint leaves.
  10. And for an extra decadent touch, my vanilla oil is a perfect match. Just drizzle a bit on top and serve.
  • Passive Time: 15 min
  • Cook Time: 30 min

Find it online: https://thezett.com/blueberry-lemon-curd-dutch-baby/