Dutch baby + Tangerine Curd
I recently saw a post by Craftcation Conference speaker and friend Marlo Miyashiro making a delicious dutch baby and I instantly craved one. It had been a long time since I’d had one! These tasty and thin pancakes are easy to make and can be a great impromptu dessert. The husband recently bought some tangerine juice that I quickly stole to make curd from. He wasn’t mad for too long as the curd was delicious, now he asks me for this dessert all the time!
-Delilah Snell
Dutch baby (recipe from Bon Appetit)
Ingredients
- 3 eggs
- ¾ cup milk (I used almond milk)
- ¾ cup all purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
- ¼ teaspoon salt
- Pinch of cinnamon (optional)
- Butter for baking
Instructions
- Heat the oven to 400 degrees and place a cast iron plan in it to warm up.
- Whisk all ingredients together until smooth.
- Take the pan out of the oven and coat the bottom and sides with butter.
- Pour the batter in and return to the oven for 15-20 minutes or until golden brown.
Tangerine Curd
Ingredients
- 6 tablespoons soft butter
- 1 cup sugar
- 2 eggs
- 2/3 cup tangerine juice (70%) and lemon juice (30%)
- Lemon zest
Instructions
- Beat the butter and sugar then slowly add the eggs, beat for 1 minute.
- Add the juice. It will look like it is about to curdle, don’t worry its fine!
- Add the mixture to a heavy bottom pot and heat on medium high to cook for 15 minutes or until the curd becomes thick.
- Do not leave the curd unattended and make sure that you are constantly stirring the curd during the cooking time or it might burn/boil over.
- Lasts two weeks in the fridge.
