DUTCH BABY (CAKE) WITH VANILLA ICE CREAM, CARAMELISED PEARS AND LILLET SYRUP
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FOR 2 PERSONS
INGREDIENTS
DUTCH BABY (CAKE)
- 3 eggs
- 180 ml milk
- 1 pkg. vanilla sugar
- salt
- 100 g flour
- 2 tbsp butter
VANILLA-ICE
- 250 ml milk
- 250 ml cream
- 1 vanilla 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
HOW TO MAKE IT
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.
CARAMELIZED PEARS + LILLET SYRUP
- For the caramelized 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 caramelize 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 caramelize.
- 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.
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 caramelized pears, syrup and enjoy with the vanilla ice cream.