This recipe is different from my first one in that it is more custardy in the middle. So you get crispy on the edges, and a buttery custard in the middle. Sooooo good!
3 large eggs
1/2 cup flour
pinch of salt
1/2 cup whole milk
1 tablespoon sugar
1 teaspoon lemon zest (or orange zest)
4 tablespoons butter
DO NOT PREHEAT OVEN
In a deep, medium bowl, vigorously whisk eggs, flour, salt, milk, sugar, and lemon zest, until smooth.
Let batter rest for 5 minutes.
Preheat 9″ cast iron pan over medium heat.
Add butter and swirl it around, covering the bottom of the pan.
Pour batter into the middle of the pan still on burner, and wait 15 seconds.
Place pan in unheated oven.
Turn oven on to 375 degrees.
Bake, without opening the oven door, until golden brown and puffed, about 22-26 minutes.
Dutch baby will look a little undone in the middle.
Remove from oven and let rest for 2 minutes. It will deflate some.
Slide Dutch baby onto a cutting board, and slice into 4 pieces, using a long bread knife.
Generously dust with confectioners sugar and serve.
This can be served with jam, berries, or maple syrup, or just eat it plain, it’s that good!
This recipe was adapted from Bobby Flay who adapted it from America’s Test Kitchen.
