Time for Clementines-
There is something magical about the combination of vanilla and citrus. They are the perfect pairing in this Vanilla Dutch Baby with Clementine Curd. I love clementines! They are sweet but not cloying, and I think they have their own unique flavor.
I wanted to do something a little different, and decided to use clementines as the base for the curd. If you have followed this blog for long, you know that I love doing things a little differently wherever I can. If this is your first time on this blog, you will find after exploring the site that I like to think outside the box a little bit sometimes.
The Vanilla Dutch Baby
If you have never made a dutch baby, they are so easy!! All you need is an oven safe non stick skillet and a few simple ingredients. The dutch baby puffs up dramatically as it cooks, and makes for a lovely presentation at the table. My boys call it “breakfast pie” thanks to it’s big round shape. I happen to like this recipe when I want pancakes but I don’t necessarily want to stand there spooning batter and flipping.
I use a blender to be sure all the lumps get out of the batter when mixing. If you want to put some muscle into it you can use a whisk, it will just take a little more time. If you’re using a blender, make sure to add the wet ingredients to the blender first and then the dry, it helps prevent lumps.
The Clementine Curd
This curd has a lovely citrus flavorwithout being too tart. I would advise making it the day before you eat it, so that it can properly cool and thicken up a bit. Because the skin on a clementine is somewhat loose, it may be hard to zest them. If the skin comes off in your attempt to zest the fruit, you can use orange zest instead. While it won’t taste exactly the same, you can even use orange juice as a substitute if clementines are unavailable.
I used all yolks and no egg white in this curd to make it a bit thicker. In testing the recipe, I found that the curd was way too runny when it contained the white.
I love this dutch baby with a spoonful of mascarpone cheese and the clementine curd! A little bacon on the side never hurt anyone either. Should you find yourself with leftover curd, it’s great on toast, waffles, or cheesecake. This dish is also great to serve with Roasted Vegetable Breakfast Hash or Peanut Butter, Banana, and Oat Muffins.
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For the Vanilla Dutch Baby
- 3 large Eggs
- 1 cup Heavy Cream
- 2 tsp. Vanilla Extract or Vanilla Bean Paste
- 3/4 cup All Purpose Flour
- 1/2 tsp. Salt
- 2 Tbsp. Granulated Sugar
- 5 Tbsp. Unsalted Butter
For the Clementine Curd
- 1/2 cup Clementine juice (about 3 clementines)
- Zest of 1 Clementine (about 2 tsp)
- 1/2 cup granulated Sugar
- 3 large Egg Yolks
- Pinch of Salt (about an 1/8 of a tsp)
- 1 to 2 Tbsp. Unsalted Butter
For the Vanilla Dutch Baby
- Heat the oven to 450 degrees. In a blender, add the eggs, heavy cream, and vanilla extract or paste and pulse a few times to blend.
- Add the all purpose flour, 2 Tbsp sugar and the salt to the blender and blend on high for 3 to 5 minutes until mixture is smooth an no lumps remain, stopping the blender a few times and using a spoon to check for lumps.
- While the batter is mixing, place the unsalted butter in a 12 inch non stick oven safe skillet. Put the skillet in the oven for 5 minutes to melt the butter.
- Remove the skillet from the oven and carefully pour the dutch baby batter over the melted butter. Place in the oven and bake 15 to 20 minutes until light golden brown and puffy. Serve immediately.
For the Clementine Curd
- In a small saucepan cook the sugar, clementine juice, salt, and zest on medium low heat, whisking to combine.
- Add the egg yolks to the sugar mixture and continue to whisk for about 5 to 10 minutes, until the mixture becomes thick. This will take a little time, and and first it may seem like it won't set but your patience will be rewarded!
- Remove from the heat and whisk in the unsalted butter. Place in an airtight container and refrigerate to cool and continue thickening.
Amount Per Serving: Calories: 384Total Fat: 25gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 223mgSodium: 244mgCarbohydrates: 33gFiber: 1gSugar: 23gProtein: 7g
All information presented and written within this site are intended for informational purposes only. I am not a certified nutritionist or registered dietitian and any nutritional information should only be used as a general guideline. Statements within this site have not been evaluated or approved by the Food and Drug Administration. Nutritional information is provided for recipes contained on this site. This information comes from online calculators. Although The Copper Table attempts to provide accurate nutritional information, these figures are only estimates.