Dutch Baby with Lemon Sugar

From My Carolina Kitchen

Lemon Sugar:

1/3 cup sugar

2 teaspoons grated lemon zest

For Dutch Baby:

3 large eggs, warmed in their shells in very warm water for 5 minutes

2/3 cup whole milk brought to room temperature

2/3 cup all-purpose flour

¼ teaspoon good quality pure vanilla extract

1/8 teaspoon ground cinnamon

1/8 teaspoons freshly grated nutmeg

1/8 teaspoon salt

½ stick (4 tablespoons) unsalted butter, cut into pieces (if you are watching your calories, 2 tablespoons works perfectly fine)

Garnishes: Lemon sugar, lemon wedges, your favorite jam, whatever you like

Stir the sugar and lemon zest together in a small bowl and set aside. Put a 10” skillet (preferably cast iron), on the middle rack of an oven and pre-heat the oven to 450 degrees F.

Beat the eggs with an electric mixer at high speed until pale and frothy, then beat in the milk, flour, vanilla, cinnamon, nutmeg and salt. Continue to beat together one minute more (batter will be thin). Set aside.

Remove the hot skillet from the oven and add the butter pieces and melt, swirling to coat. Add batter and immediately return the skillet to the oven. Bake the Dutch baby until puffed and golden brown, 18 to 25 minutes.

Serve immediately. Top the Dutch baby with a sprinkle of the lemon sugar. Serve with fresh lemon wedges.

Gourmet Comfort & Epicurious – serves 4 (or 2 hungry ones)

Also see the recipe for Bismark