Dutch Baby with Warm Vanilla Sauce

• Vegetarian

• Refrigerated

  • 3 Eggs

• Condiments

  • 1/4 cup Corn syrup, light

• Baking & Spices

  • 1 tbsp Cornstarch
  • 3/4 cup Flour
  • 2 tbsp Sugar
  • 2 tsp Vanilla

• Dairy

  • 7/16 cup Butter
  • 3/4 Milk
  • 3/4 cup Milk

Found on dailyappetite.com

Description

Ingredients

• 1/4 cup butter
• 3 eggs
• 3/4 cup flour
• 3/4 milk
• 1 teaspoon vanilla
• 1-2 tablespoons of powdered sugar.
• 3 tablespoons butter
• 2 tablespoons sugar
• 1 tablespoon cornstarch
• 3/4 cup milk
• 1/4 cup light corn syrup
• 1 teaspoon vanilla extract

Directions

• Add the butter to a 12 inch cast iron skillet.
• Preheat your oven to 425F. and put the cast iron skillet in the oven. This will heat your skillet and melt the butter.
• In a stand mixer add the eggs and beat on a high speed for 2 minutes. (I used 6 speed on my KitchenAid Stand Mixer)
• Continue mixing at a high speed and slowly add in the milk.
• Add the flour 1 spoonful at a time.
• Scrape down the sides of the mixing bowl as needed.
• Add in vanilla.
• Pull your cast iron skillet out of the oven and pour mixture in. The mixture may already start to cook at the bottom. Give the mixture a light stir to mix with the butter. Do not scrape the bottom of the skillet.
• Place cast iron skillet back into the oven and cook for 20 minutes.
• Let cool for a few minutes before sprinkling on powdered sugar with a mini mesh strainer.
• Melt butter in a small sauce pan on low heat.
• Combine sugar and cornstarch then add to butter.
• Stir in milk and the light corn syrup.
• Cook and stir over medium heat until mixture comes to a boil.
• Boil for 1 minute then remove from heat.
• Stir in vanilla.
• Pour sauce over the Dutch Baby or on individual slices.