Caramelized Grapefruit Dutch Baby for two
This caramelized grapefruit studded dutch baby is airy and light: crisp on the outside and custardy on the inside. Use any spring fruit you have on hand: mango, cherries, strawberries, apricot.
Servings 1 6-inch dutch baby
- 1 tablespoon butter divided
- 1/2 grapefruit peeled and segmented (or about 1 cup your fruit of choice)
- 1-2 tablespoons brown sugar
- 1 large egg
- scant 3 tablespoons milk
- scant ½ teaspoon vanilla
- scant 3 tablespoons all-purpose flour
- 1/8 teaspoon salt
- dash of cinnamon
Preheat oven to 425 degrees Farenheit (you will be reducing the heat later! A brief, initial blast of high heat helps give the Dutch baby extra volume).
Place a 6-inch oven-proof skillet on the stove and melt ½ tablespoon of butter over medium heat.
Toss grapefruit in 1 tablespoon of brown sugar and add to the pan; cook for 2-3 minutes on one side, until tender and caramelized. Sprinkle grapefruit with additional sugar if you like, flip, and cook for another 2-3 minutes. Turn off heat.
In a medium bowl, whisk together the egg, milk and vanilla very vigorously—this is where you are incorporating air into the eggs to help the pancake rise.
Add the flour, salt and cinnamon and mix until just combined—don’t overmix or your pancake will be tough. Melt the other ½ tablespoon of butter and gently whisk into the batter.
Pour batter into the skillet over the grapefruit and immediately move the entire skillet to the oven. Bake for 15 minutes.
Reduce heat to 350 and cook for another 5-10 minutes until puffed and brown. Carefully remove the skillet from the oven and dust with powdered sugar. Slice and serve immediately!
Full segments of grapefruit look pretty, but make slices hard to eat. Chop segments up into smaller pieces for easier eating!
Adapted from this lovely creation.