Serves: 8
Ingredients:
For the jam:
For the Dutch baby and assembly:
- 4 tablespoons unsalted butter
- 1/2 cup whole milk
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 2 tablespoons sugar, divided
- 1/2 teaspoon kosher salt
- 1/2 cup all-purpose flour
- 1 cup heavy cream
- 3 tablespoons chopped pistachios
- Mint sprigs, for garnish (optional)
Directions:
For the jam:
- In a small bowl, mix cornstarch and lemon juice together until combined. Bring Triple Berry and sugar to a simmer over medium heat.
- Cook, stirring frequently, until berries burst, about 10 minutes. Stir in cornstarch mixture and cook, stirring often, until sauce thickens, about 5-8 minutes. Keep warm until ready to serve.
For the Dutch baby and assembly:
- Preheat oven to 425°F. Place butter in large 10-inch cast-iron skillet. Transfer to oven and bake until melted, about 5 minutes.
- Meanwhile, in a large bowl, whisk milk, eggs, vanilla, 1 tablespoon sugar and salt together until combined. Add flour in 3 additions, beating well between each addition until smooth.
- Pour batter into prepared skillet. Bake until deep golden-brown and puffed, about 20-25 minutes.
- Meanwhile, in a large bowl, whisk heavy cream and remaining sugar together until stiff peaks form, about 1 minute.
- Top Dutch baby with jam, whipped cream, pistachios and mint sprigs. Serve and enjoy.
