Rachel's Dutch Babies
I like to put kiwi slices on my Dutch babies. Some people like powdered sugar and a little bit of syrup.
I like to put kiwi slices on my Dutch babies. Some people like powdered sugar and a little bit of syrup.
- Carbohydrate 38.942775 g
- Cholesterol 63.45625 mg
- Fat 23.618275 g
- Fiber 0 g
- Protein 1.2518125 g
- Saturated Fat 14.96062625 g
- Serving Size 1 1 Serving (96g)
- Sodium 175.99625 mg
- Sugar 38.942775 g
- Trans Fat 1.6356325 g
- Calories 364 calories
Step-by-step
- Preheat oven to 425?.
- For smaller amounts, use 9-10 inch pie plates; for larger amounts, use shallow casserole dish.
- Melt butter in baking dish in oven, until it is bubbly.
- Meanwhile, in blender, blend eggs for one minute.
- Add flour and milk and blend 30 seconds (medium speed).
- Pour in pan and bake 20 minutes.
Thermal shock is the primary mechanism behind a successful Dutch baby rise, requiring a baking dish to reach 425 degrees Fahrenheit alongside the fat before batter touches metal. Blending eggs for a full minute incorporates maximum air, creating the structural foam necessary for the sides to climb past the rim of a nine-inch pie plate. Fresh fruit like sliced kiwi introduces enzymatic activity and bright acidity that cuts through the rich, buttery custard base, whereas canned or preserved alternatives bring excess liquid that can deflate the delicate crumb. Whisking batter too long develops unwanted gluten toughness, so restrict the flour and milk incorporation phase to thirty seconds at medium speed. Serving this dish immediately out of the twenty-minute bake window prevents the steam-driven puff from collapsing into a dense pancake. Pairing the rich pastry with sharp citrus segments or unsweetened Greek yogurt balances the twenty-three grams of fat per serving without masking the eggy interior.
