DESSERT OF THE MONTH
Dutch Baby with Custard & Berries Simple ingredients transform into the sublime in this delicious dish that will elevate Sunday morning brunch or serve as a delicious after-dinner dessert. RECIPE SUZANNE DUQUETTE FOOD STYLING DENYSE ROUSSIN PHOTOGRAPHY TANGO STYLING CAROLINE SIMON
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STYLEATHOME.COM JULY/AUGUST 2021
INGREDIENTS SERVES 4
Custard 1½ cups homogenized milk 1 tsp vanilla 2 egg yolks, at room temperature ½ cup granulated sugar 2 tbsp all-purpose flour Pinch salt 2 tbsp unsalted butter, cubed 1½ cups mixed fresh blueberries and blackberries Dutch Baby 3 eggs, at room temperature ¾ cup homogenized milk, at room temperature ½ cup all-purpose flour ¼ cup granulated sugar ½ tsp vanilla Pinch salt 3 tbsp clarified butter or vegetable oil 1 tbsp lemon juice
DIRECTIONS Custard 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. Custard can be made ahead and 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 ½ cup custard over pancake and top with berries. Serve immediately with remaining custard.
