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Dutch Baby with Blueberry Compote and Lemon Crème Anglaise

Dutch Baby with Blueberry Compote and Lemon Crème Anglaise

A Dutch baby is one of those dishes that is equally delicious as it is impressive. It's magic watching this pancake rise in the oven. Once the Dutch baby is made, serve it up with your favorite fillings, whether sweet or savory. I'm adding a blueberry compote and lemon crème anglaise. Both of these sauces can be made in advance, prep notes are in the recipe. Serve this up for brunch and impress all of your guests!

4-6 Servings

Your Time: 30 minutes Oven Time: 25 minutes

Lemon Crème Anglaise (yields 1 cup):

1 1/4 cup half and half

3 tablespoons granulated sugar

Pinch Kosher salt

1 teaspoon lemon zest (from 2 small or 1 large lemon)

2 egg yolks

Blueberry Compote (yields 1 ½ cups):

1 pint (2 cups) blueberries, rinsed and dried

2 tablespoons granulated sugar

1/4 teaspoon Kosher salt

3 tablespoons fresh lemon juice (from 2 lemons)

2 tablespoons water

Dutch Baby:

1 1/4 cup all-purpose flour

3 tablespoons granulated sugar

3/4 teaspoon Kosher salt

1/2 teaspoon ground cinnamon

1 1/4 cups whole milk

6 large eggs

4 tablespoons unsalted butter

Lemon crème anglaise, to taste

Blueberry compote, to taste

2 tablespoons powdered sugar

To make the lemon crème anglaise: Combine the half and half, sugar, and salt in a small saucepan and place over medium-low heat. While the mixture comes to a low simmer, whisk the egg yolks in a small bowl. Once the half and half is simmering around the edges and just giving off steam, ladle a small amount of the mixture into the egg yolks, whisking constantly to temper the eggs. Pour the tempered eggs back into the saucepan and combine with the remaining half and half. Reduce the heat to low and gently heat the anglaise, stirring constantly, until the mixture coats the back of a spoon and holds a line when you drag your finger through it, about 5 minutes. Immediately strain the mixture into a clean bowl and stir in the lemon zest. Let cool to room temperature before storing in an airtight container and refrigerate. The anglaise will hold for 3 days in the refrigerator.

To make the blueberry compote: Combine the blueberries with the sugar, salt, lemon juice and water, in a medium saucepan over medium heat. Bring the mixture to a rolling simmer and continue to simmer for 6-8 minutes, or until the blueberries just begin to burst and the mixture thickens enough to coat a spoon. Remove from heat and let cool completely, the compote will continue to thicken as it cools. Store in an airtight container in the refrigerator for up to 2 weeks.

To make the Dutch baby: Preheat oven to 425 degrees F.

In a medium bowl whisk together the flour, sugar, salt and cinnamon. Set aside.

In a medium bowl whisk together the milk and eggs until evenly combined. A little at a time, whisk the milk mixture into the flour mixture. Do this slowly so as to evenly incorporate the liquid ingredients into the dry ingredients without the flour clumping together. Whisk until smooth.

Place a large, oven safe 10-inch sauté or cast iron pan over medium heat. Melt the butter in the pan. Once melted, swirl the butter in the pan so the butter coats the bottom and sides. Then pour the butter into the batter and whisk to combine. Add the batter back into the sauté pan and bake in the oven for 20-25 minutes, or until the edges are puffed above the edges of the pan and are a deep golden brown and the center should be set and beginning to brown in spots. Remove from oven and let cool slightly.

Cut the Dutch baby into wedges and place on a plate. Serve with the lemon anglaise and blueberry compote. Dust the top with powdered sugar to taste and serve immediately.

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