Cole's Dutch Baby-Williams Sonoma Catalogue

By amaliana

Ingredients

• 1 cup heavy cream
• 1/4 cup confectioner's sugar, plus more for dusting
• 3 eggs
• 3/4 cup all-purpose flour
• 3/4 cup milk
• 3/4 teaspoon vanilla extract
• 4 tablespoons(1/2 stick) unsalted butter
• 2 bacon slices, diced
• 1/2 cup maple syrup

Details

Servings 4
Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

Put 11" French skillet or ovenproof saute pan in cold oven. Preheat oven to 475F.

Meanwhile, in bowl, whisk together cream and 1/4 cup confectioner's sugar. Pour into cream whipper; charge with cream charger. Refrigerate until ready to use.

Put eggs, flour, milk and vanilla in blender. Blend on high until frothy, about 30 seconds, stopping blender to scrape down sides as needed.

When oven is preheated, put butter in hot skillet. Return it to oven until butter melts and browns, 2-3 minutes. Carefully pour batter into hot skillet. Bake until Dutch baby is lightly browned and sides have risen, 17-19 minutes.

Meanwhile, heat 9" French skillet over medium-high heat. Add bacon; cook, stirring occasionally, until crisp and browned, 6-8 minutes. Using slotted spoon, transfer bacon to to paper towel-lined plate. Discard fat in pan. Return bacon to pan; add maple syrup. Simmer over medium heat for 20 seconds. Remove from heat; cover to keep warm.

Remove skillet from oven; let cool for 3-4 minutes. Cut Dutch baby into wedges; dust with confectioner's sugar. Serve immediately with whipped cream and bacon syrup.