I’ve recently become obsessed with Dutch Babies. Mind you, I’ve never had one at a restaurant or an amazing diner specializing in them so I have no real experience with “true” dutch babies, but I sure have been fun cooking them!
Being the most un-knowledgable foodie in existence I actually first made this as a dessert when a friend came over for dinner last week. I don’t think she realized my blunder however. We oohed and aahed over the puffy baby as it came out of the oven, exclaiming with excitement as it deflated. We cut it and served it and the baby was enjoyed by all.
I later discovered that this is actually a breakfast food. But let’s be honest- with how simple it is to make and how fun it is to serve as it comes out of the oven before it deflates, it makes a pretty awesome party pleaser. Not to mention it’s so easy to make!
Trying to photograph this before it deflated was a real challenge though- we had to make sure to have everything set up perfectly before it started to cook so that we could jump into action to photograph it the moment it came out. I actually didn’t get it in full fluff and puff mode but I was able to get some of it before it went entirely flat!
Other than Dutch Babies though, I’ve become really obsessed with using my cast iron skillet. Basically any recipe that gives me an excuse to use it on the stove and/or into the oven gets it higher rankings in my book.
My skillet is less than a year old but I’ve been loving the idea of using it and continually seasoning it for years to come. The idea that this skilled can be made better through use, time and care and can be passed down from generation to gene ratio is such a beautiful idea!
Roasted Plum Dutch Baby
Recipe inspired by Bon Appetit
1 TBSP Raw Cane Sugar
2 TBSP Butter, separated
2 tsp Fresh Thyme Leaves (1 sprig)
3 Eggs, room temperature
3/4 Cup Whole Milk, room temperature
1 tsp Vanilla Extract
½ tsp Salt
2/3 Heaping Cup Flour
Confectioners sugar, to garnish
Preheat oven to 450°F.
Remove the pits from the plums and cut into eighths. Heat a 10 inch cast iron skillet on medium/high heat. Add 1 TBSP butter and allow it to coat the skillet and bubble slightly before adding the plums, cane sugar and thyme. Cook for about 4 minutes until the plums soften and the the liquid in the pan becomes thick. Remove the plums and liquid from the skillet and set aside.
Wipe out the skillet (you may need to use some hot water to remove the sticky juice) and place in the oven for 8-10 minutes.
Meanwhile, whisk together the eggs, whole milk, vanilla extract and salt. (Note: Eggs and milk that aren’t room temperature will still work but leave them out for at least 30 minutes before it goes into the oven. It will take a little longer for your Dutch Baby to rise)
Sift and whisk in the flour- you may want to use an electric mixer or put the entire thing into a blender to blend until smooth so that there aren’t any clumps of flour left.
When the skillet is nice and hot, carefully remove the pan from the oven and add the rest of the butter to it, rolling it around the pan so that it coats the bottom and the sides. Quickly add the plum mixture and then the batter on top and put it back in the oven.
Bake for 12-15 minutes until it is nice and fluffy!
Remove from the oven and dust with confectioners sugar before serving.