For the Vanilla Dutch Baby

1. 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.
2. 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.
3. 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.
4. 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

1. In a small saucepan cook the sugar, clementine juice, salt, and zest on medium low heat, whisking to combine.
2. 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!
3. Remove from the heat and whisk in the unsalted butter. Place in an airtight container and refrigerate to cool and continue thickening.