Dutch Baby with Caramelized Cranberries and Clementine Syrup
Perfect for a special breakfast, as both the caramelized cranberries and the orange syrup can be made ahead and refrigerated until ready to use. Simply bring back to room temperature or re-warm slightly in the microwave when ready. The Dutch Baby batter mixes up quickly in your blender, so you can have this one into the oven and onto the table quickly and without fuss. My skillet is 8-inches across the bottom/10-inches across the top.
Juice of half a lemon
6oz.fresh cranberriesabout 2 cups
Clementine Orange Syrup:
6Tbsp.freshly squeezed clementine orange juicepulp and seeds strained out
Dutch Baby batter:
1/4tsp.kosher saltor pinch of table salt
PowderedIcing Sugar, for garnish after baking
Optional Whipped Cream, for serving
Preheat oven to 425°F.
For the clementine orange syrup: Combine the sugar and 1/4 cup water in a small saucepan. Bring to a boil, stirring until the sugar has dissolved. Combine the clementine juice and cornstarch in a bowl. Pour into sugar syrup. Return to a boil, then lower heat and simmer gently until thick, about 6 to 8 minutes. Remove from heat and stir in butter until it melts. Transfer syrup to a bowl or pouring container and set aside. To make ahead, allow to cool to room temperature, then cover and refrigerate until needed. Will keep in the fridge for a week or so. To serve, allow to come to room temperature or re-warm slightly in the microwave.
For the caramelized cranberries: Heat your skillet over medium heat on the stove top. Melt the butter and then add the water, brown sugar, lemon juice and cranberries, stirring well to combine. Cook over medium heat, stirring regularly, until cranberries are softened and some have broken down, but not all of them. You want a bit of sauce, but still some whole cranberries. Remove cranberries to a bowl and set aside. If making ahead, allow to cool to room temperature, then cover and refrigerate until needed. Will keep several days in the fridge. To serve, allow to come to room temperature, or re-warm slightly in the microwave.
For the Dutch Baby batter: Melt 2 Tbsp. in the microwave and then pour into a blender or food processor. Add the eggs, milk, flour, sugar, vanilla extract, and salt. Blend batter until smooth.
Add 1 Tbsp. of butter to your 8-inch skillet and pop into the preheating oven for a tiny bit, until melted and foamy. Remove from oven and pour the Dutch baby batter into the skillet. Return the the skillet to the pre-heated oven and bake pancake until puffed and golden brown all over, about 18-22 minutes. It will deflate as soon as it’s removed from the oven. That's what it's supposed to do.
To serve: Spoon caramelized cranberries into the centre of the Dutch baby (you can re-warm them slightly, if you like). Pour some of the orange syrup over top (you can re-warm the orange syrup as well, if you like). Dust with a generous amount of powdered sugar. Serve with a dollop of lightly sweetened whipped cream, if you like.
You can make both the cranberries and the orange syrup well ahead! Simply serve at room temperature or re-warm slightly in the microwave