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!
Dutch baby (recipe from Bon Appetit)
- 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
- 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.
- 6 tablespoons soft butter
- 1 cup sugar
- 2 eggs
- 2/3 cup tangerine juice (70%) and lemon juice (30%)
- Lemon zest
- 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.