Dutch Baby (Cake) With Vanilla Ice Cream, Caramelized Pears And Lillet Syrup

INGREDIENTS | Dutch Baby (Cake)

• 3 eggs
• 180 ml milk
• 1 pkg. vanilla sugar
• Salt
• 100 g flour
• 2 tbsp butter

Vanilla Ice Cream

• 250 ml milk
• 250 ml cream
• 1vanilla pod
• 8 egg yolks
• 120 g sugar

Caramelized Pears / Lillet Syrup

• 4 medium pears
• 2 tbsp butter
• 100 g brown sugar
• 200 ml Lillet
• 1 / 2 orange
• 1 / 2 lemon
• 1 vanilla pod

Preparation

PREPARATION VANILLA ICE-CREAM: First of all, start with the vanilla ice cream. To do this, put the milk and cream with the scraped out vanilla pulp and the vanilla pod into a saucepan and bring it to the boil. Mix the egg yolks and sugar in a metal bowl so that the mixture becomes creamy. Fish the vanilla pod out of the saucepan and add the boiling-hot milk-cream mixture, stirring constantly. Add the boiling milk-cream mixture to the egg yolks, whisking constantly. Whisk on a on a bain-marie until creamy and fluffy and thickly coats the back of a wooden spoon coated. Place the bowl in cold water and continue beating until the mixture has cooled. Now place the mixture in a suitable large cocotte in the freezer. Remove every 20 minutes and stir the mixture to make a nice creamy ice cream.

PREPARATION CARAMELISED PEARS + LILLET SYRUP: For the caramelised pears and syrup, first peel the pears, cut them in half and remove the core. Place the pear halves with the cut side in the sugar, press down lightly and heat the butter in a Braiser/frying pan. Put the pears in with the sugar side down and fry or caramelise for 1-2 minutes until the sugar has melted and the pears have a light brown colour. Carefully turn the pear halves over, leave in the pan/braiser for another minute and then lift out of the pan/braiser and place them on a plate. To make the Lillet syrup, add the remaining sugar to the pan/braiser and caramelise. Squeeze half the orange and lemon and add the Lillet to deglaze the caramel. Add the scraped-out pulp of the vanilla pod and the pod and reduce to the desired syrupy consistency. Remove the braiser/frying pan from the heat and pour the warm syrup over the caramelised pears.

PREPARATION DUTCH BABY (CAKE): For the Dutch Baby (Cake), preheat the oven to 220°C top/bottom heat and place a braiser/pan suitable for the oven in the oven. Whisk the eggs with the vanilla sugar, salt and milk. Add the flour and mix until the dough is smooth. Carefully remove the braiser/pan from the oven and melt the butter in it. Pour in the dough, return to the hot oven and bake in the oven for approx. 15-20 min.

ARRANGEMENTS: To serve, arrange the warm Dutch Baby (Cake) with the caramelised pears, syrup and enjoy with the vanilla ice cream