The last hurrah of plum
season is over. The plums are dropping on the ground now. The jam is all tucked
away downstairs in the cupboard, upstairs tiny bowls of the sweet stuff is
hanging around, those that didn't make it into the jars. That's when I think
Dutch Baby! There are endless recipes with jam added to Dutch Baby. But I
wanted to come up with a version jam is baked with the Baby. I made several
attempts, this time I am satisfied with the result. For two people this Baby
can be ready in 25-30 minutes, but after 25 minutes keep a close eye on it. The
longer Dutch Baby remains in the oven the more fanciful shape it will take.
Just make sure it doesn’t burn. You won’t need syrup, the jam makes it plenty sweet.
Despite a magnificent entry, as you can see here... the Baby always flops. So
dig in.
JAM DUTCH BABY
3 eggs
1/2 cup milk [not skim]
1/4 heavy cream
2 Tbsp sugar
1/2 tsp salt
1/2 tsp pure vanilla extract
1/2 cup flour
2 Tbsp butter
4 Tbsp jam
- Place a 10″ heavy ovenproof skillet on the middle rack of the oven, and preheat to 450F.
- In a large bowl, whisk eggs vigorously until light and frothy, about 2 minutes.
- Add milk, cream, sugar, salt and vanilla, and whisk until combined.
- Add the flour and whisk just until smooth.
- Let it rest for 10 minutes.
- Slightly warm the jam but don’t let it melt.
- Using heavy duty oven mitts, carefully remove the skillet from the oven.
- Add the butter and let it melt completely, swirling the pan to coat the entire bottom. Pour the batter into the hot pan, and spoon the jam into the middle. Work quickly, but be mindful not to touch the hot skillet.
- With the oven mitts put the skillet back into the oven. Shut the door quickly.
- Bake for 20 to 22 minutes or until the Baby is fully puffed and the entire top is golden brown.
- Remove from oven, loosen the edges and transfer to a serving platter. It will deflate very quickly.
- Cut into large wedges and serve immediately.
