Dutch Baby with Orange Sugar
adapted from Gourmet April 2009
- 1/3 cup sugar
- 2 teaspoon grated orange zest
- 3 large eggs at room temperature 30 minutes (run then under warm water if you’re in a hurry)
- 2/3 cup whole milk at room temperature ( I used 2% and was happy)
- 2/3 cup all-purpose flour
- 1/4 teaspoon pure vanilla extract
- 1/8 teaspoon cinnamon
- 1/8 teaspoon grated nutmeg
- 1/8 teaspoon salt
- 1/2 stick unsalted butter, cut into pieces
Put skillet on middle rack of oven and preheat oven to 450°F.
Stir together sugar and zest in a small bowl.
Beat eggs with an electric mixer at high speed until pale and frothy, then beat in milk, flour, vanilla, cinnamon, nutmeg, and salt and continue to beat until smooth, about 1 minute more (batter will be thin).
Add butter to hot skillet and melt, swirling to coat. Add batter and immediately return skillet to oven. Bake until puffed and golden-brown, 18 to 25 minutes.
Serve immediately, topped with orange sugar.
Much thanks to Joy the baker for the recipe
... And a million hugs for my sister N, who whipped up this lovely breakfast for us all!! The animals and I watched her attentively as she put it all together.
6 comments:
Where did you get your Wagner's tea caddies from?! I want them! And that dutch baby looks delish :-D
Love the citrusy orange sugar on top of this. And man, what a nice sister you have! ;)
Very nice breakfast idea.
Love your pink kitchen utensils, very pretty.
Charlotte, as far as I remember they've always been in the spice cabinet housing the nutmeg and all spice. My mum says her parents gave them to her, they're really adorable!
I think they are old.
lovely site
this looks delicious
Thanks for sharing this with us on Season with Spice. Cute little cans to store your nutmeg & cinnamon powder. Your sister did a lovely job!
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