just a smidgen

Dutch Babies with Blood Orange Curd

You need this recipe if you’re baking Easter Brunch.. or just making breakfast.. or just craving something new!

Sometimes a recipe just sets my heart jumping.. this is one of them and I couldn’t wait to share it.

Because it’s Easter this weekend!

I just know you’d be craving something like this..
{ I can read minds, you know! }

It’s fast, it’s easy, and sooo pretty..

my trifecta of awesomeness!

 

Oh, and they taste absolutely amazing.. did I mention that?

{ Ask my hubs who timidly asked.. if he could have seconds. You never, ever take a food blogger’s last Dutch Baby without asking if the photos are taken yet. }

Clean up was a snap..

snd they can be made with ingredients you already have in your kitchen!

Didn’t I tell you this was an awesome recipe?

These little cups are easier to serve than cutting up a massive skillet Dutch Baby! Plus you get to use some sweet looking ramkins!

Now this Blood Orange Curd is a burst of lovely spring in your mouth addition.. and I really, really don’t think these two recipes should be separated..

but this orange curd needs to be made a day ahead in order to set.

So if you don’t have the time for both, just make these wee Dutch Baby Cups and wow your guests with your incredible and most astonishing Gourmet Talent!

If you’re not having company for brunch..
this makes a lovely Easter Breakfast in Bed tray..

♥

All good recipes need to be tested before I share them with you. One valuable bit of information left off of this Honest Cooking recipe was the size of their ramkins and how high to fill each one.. so I’ve taken that bit of guess-work out of the equation for you. My ramkins were 3 1/2″ wide by 1 1/2″ high.. so not too big and they were filled like this.. and made 6.

When they baked they puffed up like this.. and were supposed to fall and make a little well for, well, Blood Orange Curd and berries and such.. but mine didn’t fall and I have no idea why.

Happy Easter to you all!!

Dutch Babies

Dutch Babies!
 
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Ingredients
  • 1 cup flour
  • 1 cup whole milk
  • 4 eggs
  • 1 tsp vanilla
  • 1 tbsp sugar
  • 1 tsp salt
  • 4 teaspoons butter, melted and divided
  • confectioner's sugar
  • cinnamon
Instructions
  1. Preheat oven to 475F. (Make sure you don't have grease spills in your oven or it will smoke at this temperature.)
  2. In a blender, measure in the flour, milk, eggs, vanilla, sugar and salt. Blend for a few seconds then scrape down the sides and around the bottom of the blender so all of the flour will be incorporated. Blend again until everything's mixed, it only takes a 10-15 seconds and the batter will be runny, not thick and lumpy like regular pancake batter.
  3. Melt the butter in the microwave if you already haven't done so. Then measure one teaspoon (NOT tablespoon) into 6 ramkins (3 1/2" wide x 1 1/2" high). Using a pastry brush, brush the butter up around the sides of each ramkin. Pour the batter evenly into all 6 cups. Place them on a cookies sheet and put them in the oven on a middle rack.
  4. Bake for 12 - 15 minutes or until nicely puffed and browned. My convection oven took only 12 minutes to bake.
  5. Remove from oven, they may fall and made a little well in the center.
  6. Using a sieve, sprinkle confectioner's sugar and cinnamon over top.
Notes

Serve with Blood Orange Curd or preserves, berries, maple syrup, whipped cream etc.

Adapted from Honest Cooking
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Blood Orange Curd

 

Blood Orange Curd
 
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Cook time
Total time
 
Ingredients
  • Juice from 3 blood oranges
  • zest from 2 blood oranges
  • Juice and zest of 1/2 lemon
  • 1/2 cup sugar
  • 2 eggs
  • 4 yolks (beat all eggs together)
  • 7 tbsp butter, cold and cut in cubes
Instructions
  1. In a pan set over medium heat, pour in the juices, zests, sugar and beaten eggs. Whisk all ingredients together until blended thoroughly.
  2. Cook and constantly stir with a wooden spoon. Scrape down the sides frequently. The mixture should begin to coat the back of the spoon. Cook for about 8 to 10 minutes or until a candy thermometer reads 175 F. Cook and stir an additional 2 minutes, then add in the cubed butter.
  3. Blend until the butter is melted and the mixture is smooth. If you wish, strain through a sieve to remove any small bits of egg white that may have formed.
  4. Pour into jars and refrigerate. Use within 2 weeks.
Notes
Adapted from Stevie Parle, The Telegraph
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