Lemon Curd & Raspberry Dutch Baby
This Lemon Curd and Raspberry Dutch Baby features a giant, sky-high skillet pancake with crispy, golden edges and a warm, custardy center filled with tart citrus curd and fresh, juicy berries.
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Ingredients
For the Batter
- 3 large eggs
- ½ cup all-purpose flour
- ½ cup whole milk
- 1 tbsp granulated sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- 3 tbsp unsalted butter
For the Lemon Curd
- 3 large egg yolks
- ½ cup granulated sugar
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
- 4 tbsp unsalted butter
For the Raspberry Compote
- 6 oz fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 tbsp fresh lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water
Instructions
- In a small, heavy-bottomed saucepan off the heat, whisk together the egg yolks, sugar, lemon juice, and zest until smooth. Place over medium-low heat and add the cold cubed butter. Whisk constantly for about 5 to 7 minutes until the butter melts and the mixture thickens into a silky, pourable custard that coats the back of a spoon. Remove from heat, pour into a jar, and set aside to cool slightly (it will continue to thicken).
- In another small saucepan, combine the raspberries, sugar, and lemon juice over medium heat. Cook for 4 to 5 minutes, gently pressing the berries with a spoon to break them down and release their juices. Stir the cornstarch slurry (cornstarch and water) into the bubbling berries and simmer for 1 more minute until glossy and thickened. Remove from heat and set aside.
- Place a 10-inch cast-iron skillet (or heavy oven-safe frying pan) on the center rack of your oven and preheat the oven to 425°F (218°C). Letting the skillet get screaming hot while the oven heats is the secret to a high rise.
- In a blender or a medium mixing bowl, combine the eggs, flour, milk, sugar, vanilla extract, and salt. Blend or whisk for 30 to 60 seconds until the batter is completely smooth and slightly frothy on top with no flour lumps remaining.
- Carefully remove the hot skillet from the oven using a thick oven mitt. Toss the 3 tablespoons of unsalted butter into the pan and swirl it around until it is completely melted, foamy, and coating the bottom and sides of the skillet. Immediately pour the pancake batter right into the center of the melted butter. Do not stir it!
- Put the skillet straight back into the oven and bake for 18 to 20 minutes. Watch through the oven window as the edges puff up dramatically and turn a deep golden brown and do not open the door.
- Once baked, remove from the oven. Swirl your fresh lemon curd and warm raspberry compote generously into the center well, dust with powdered sugar, and serve hot.