as soon as i had seen this english provender lemon curd in this month's degustabox i knew exactly how i would be putting it to use; on a freshly made dutch baby!
a dutch baby has got to be one of easiest breakfast items to whip up. it looks so complicated and seem so fancy but in total seriousness i'd rather make a few rounds of dutch baby than to stand over a hot griddle dishing out waffles or hotcakes. the ingredients for a dutch baby are simple and are commonly found stocked in your pantry already. the only real fuss to a dutch baby is having ingredients at room temperature and deciding what toppings to put on it.
don't these ingredients look common enough? flour, eggs, salt, milk, and vanilla.
DUTCH BABY WITH ENGLISH PROVENDER LEMON CURD
preheat oven to 425 degrees F
blend milk, flour, eggs, vanilla extract, and salt together in a blender until batter is smooth.
melt clarified butter in a 10-inch cast-iron skillet over high heat until bubbling; pour batter into the center of the skillet.
bake in the preheated oven until puffed and golden, 20 to 25 minutes, brush with 1 tbsp butter, drizzle lemon juice over top, dust with confectioners' sugar and serve with English Provender Lemon Curd on the side.
this is a Chef John original recipe which can be found HERE!
2/3 C, milk, room temperature
1/2 C packed all-purpose flour
3 large eggs, room temperature
1/4 tsp. vanilla extract
1/4 tsp salt
3 tbsp. clarified butter
1 tbsp. butter
1/2 mayer lemon, juiced
1 tbsp. confectioners' sugar
3 tbsp. English Provender Lemon Curd.