Wednesday, May 27, 2009

Dutch Baby w/ Apples

Giant Dutch Baby with Sauteed Serves 3 to 5 (see above)
6 + 2 tablespoons unsalted butter
5 eggs
1 1/4 cups whole milk
1 1/4 cups all-purpose flour
2 teaspoons nutmeg
3 teaspoons sugar
pinch salt
2 apples, peeled, cored, and sliced into 16 pieces each
2 tablespoons brown sugar
1/4 teaspoon cinnamon
powdered sugar

Preheat your oven to 425 degrees.
Combine the eggs, milk, flour, nutmeg, sugar, and salt in a blender at high speed for 1 minute.
Put the 6 tablespoons of butter into a well-seasoned 12" cast-iron skillet or other large, oven-safe container. Put the skillet in the oven.
When the butter is sizzling, carefully pull the skillet out and swirl it or use a brush to be sure the whole thing is coated. Pour in the batter and return it to the oven. Cook about 18 minutes until puffed and golden brown.
Meanwhile, in a saute pan, melt the remaining 2 tablespoons of butter over medium-high heat. Add the apples and saute for 5 minutes. Add the brown sugar, cinnamon, and a pinch of salt, and saute until tender and glazed.
When the Dutch Baby is done, carefully remove it from the oven. Pad off any excess butter on top with a paper towel. Top with the apples and a generous sprinkle of powdered sugar. Since you have it in a really hot skillet, you might want to serve it directly on to plates rather than bring that to the table.

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