Dutch Baby with Lemon Blackberry Curd
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A Note from Feedfeed
A special skillet pancake with golden crisp edges, a soft pillowy interior, and a bright blackberry lemon curd is the perfect start spring! Make the blackberry lemon curd a day or two in advance to cut down the cook time and enjoy brunch at home with the family!
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Recipe Card
For the Dutch Baby
ingredients
- 3 tablespoons unsalted butter, divided
- 3 large eggs
- 2/3 cup milk
- 2/3 cup all purpose flour
- 1 tablespoon granulated sugar
- 1/2 tablespoon vanilla extract
- pinch of cardamom
- pinch of cinnamon
- pinch of salt
For the Lemon Blackberry Curd
ingredients
- 1 (16-ounce) container Driscoll's blackberries
- 3 lemons, zested
- 1/2 cup lemon juice
- 3/4 cup sugar
- 5 egg yolks
- pinch of salt
- 5 tablespoons unsalted butter, at room temperature
For the Lemon Blackberry Curd
Method
Step 1
Add blackberries and lemon juice to a small saucepan and set over medium heat. Cook until the blackberries begin to pop and the liquid begins to bubble, about 5 minutes.
Step 2
Set a fine mesh strainer over a mixing bowl and strain the blackberry and lemon juice into the bowl, pressing down of the berries with the back of a spoon to get every last bit of berry.
Step 3
Set up a double boiler by placing a heat safe bowl over a pot of simmering water. Make sure the water is not touching the bottom of the bowl. Remove the bowl and add the blackberry lemon mixture, lemon zest, egg yolks and whisk until smooth.
Step 4
Place the bowl back on top of the pot of simmering water and continue whisking constantly for about 10 minutes, or until the mixture thickens.
Step 5
Remove from heat and stir in the butter 1 tablespoon at a time until well combined. Let cool, then place in the refrigerator for at least 2 hours before using.
For the Dutch Baby
Step 1
Preheat the oven to 400˚F. Add 1 tablespoon of the butter to a 10-inch cast iron skillet, then place in the oven for 10 minutes. Melt the remaining two tablespoons of butter and set aside.
Step 2
Meanwhile, add the eggs, milk, flour, sugar, vanilla, salt and melted butter to a quart sized mason jar. Add the lid and seal tightly. Shake the contents vigorously until well blended.
Step 3
Once the pan has preheated remove it from the oven and add the batter to the center of the pan and place back in the oven to bake for about 20 minutes or until the center is puffy and the edges are crisp.
Step 4
Serve with lemon blackberry and curd and extra fresh blackberries.