Dutch Baby

From Cook's Country | February/March 2010

Why this recipe works:

We wanted a puffy, well-risen Dutch Baby with crisp sides and a tender bottom, but achieving that contrast did not come easily. Instead of relying on leavening agents like baking powder, we achieved a light, fluffy rise for our Dutch Baby using the conversion of water to steam. We found an… read more

We wanted a puffy, well-risen Dutch Baby with crisp sides and a tender  bottom, but achieving that contrast did not come easily. Instead of relying on leavening agents like baking  powder, we achieved a light, fluffy rise for our Dutch Baby using the conversion of water to steam. We found an ordinary skillet promoted the most even rise, due to its gently sloping sides. Fats tended to make baked goods tender rather than crisp. To ensure  crisper sides, we cut down on the fat by replacing whole milk with skim. For even more crispness, we replaced some of the flour with cornstarch.

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Serves 4

You can use whole or lowfat milk instead of skim, but the Dutch Baby won’t be as crisp. For a treat, serve with an assortment of berries and lightly sweetened whipped cream.

Ingredients

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