Cranberry Dutch Baby recipe
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Ingredients
- ¼ cup salted butter (such as Kerrygold®) 1 teaspoon superfine sugar ½ teaspoon Chinese five-spice powder 1 (12 ounce) package fresh cranberries 1 cup white sugar 1 cup orange juice 1 cinnamon stick ½ cup whole milk ½ cup all-purpose flour 2 eggs 1 ½ tablespoons white sugar ½ teaspoon salt ¼ teaspoon almond extract 3 tablespoons unsalted butter 1 tablespoon maple syrup, or to taste
Nutrition Info
- 392.1 caloriescarbohydrate: 60.1 gcholesterol: 99.6 mgfat: 16.1 gfiber: 3.2 gprotein: 4.5 gsaturatedFat: 9.4 gservingSize: -sodium: 282.6 mgsugar: 45.9 gtransFat: : -unsaturatedFat: : -
Directions Cranberry Dutch Baby
Directions
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Mix butter, sugar, and five-spice together in a small bowl. Refrigerate until firm but spreadable.
Combine cranberries, sugar, orange juice, and cinnamon stick in a medium saucepan. Bring to a boil, reduce heat and simmer until berries burst and sauce has reduced, about 20 minutes.
Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Place a 9-inch cast iron skillet inside to heat up.
Remove cranberry sauce from heat, discard cinnamon stick, and let cool.
For the batter, combine milk, flour, eggs, sugar, salt, and almond extract in a blender. Blend until smooth and frothy, about 30 seconds.
Carefully remove the piping-hot cast iron pan from the oven. Immediately drop in unsalted butter. Dollop 1/4 cup cranberry sauce over the bottom and pour batter on top, do not stir.
Return to the oven and bake until center is puffed and edges are dark and crispy, about 20 minutes. Do not open the oven door.
Remove Dutch baby from the oven. Add a dollop or two of five-spice butter and drizzle maple syrup on top.