Blueberry Vanilla Cream Dutch Baby


As you my have noticed, my humble Coffee And Champagne website has undergone a complete makeover. After over a year of hard work where I designed it and had my friend develop it, it's time to celebrate! Oh yeah, I am hosing a brunch for a bunch of my fellow food writer friends this weekend where I will be cooking for them. Naturally, as I really love International Delight's Creamers I knew I wanted to build a dish around one for my brunch. So with lots of love, I rolled up my sleeves, grabbed a bottle of their French Vanilla Creamer and got to work. Out came this gorgeous dutch baby that I so cannot wait for my friends to taste and inevitably demolish! It's almost too good to be true!


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TIME

PREP TIME: 30 minutes, divided

BAKE TIME: 20 minutes

TOTAL TIME: 50 minutes



YIELDS

1 Dutch Baby



INGREDIENTS

DUTCH BABY

Eggs (3, room temperature)

Whole Milk (1/2 cup)

International Delight French Vanilla Creamer (1/3 cup)

Unsalted Butter (4 tbsp, room temperature, divided)

All Purpose Flour (1/2 cup)

Cornstarch (2 tbsp)

Salt (1 Tsp)

Pepper (1/2 tsp)

TOPPINGS

Blueberries (1 cup)

International Delight French Vanilla Creamer (1/3 cup)

Whole Milk Ricotta (3 oz)

Fresh Thyme (1 tsp of leaves plus additional sprigs for topping)

Parmesan (1 tbsp of large grated pieces. I used a cheese grater and a block of cheese but you can also find it pre-grated)



KITCHEN ITEMS

Blender

Cast Iron Skillet

Saucepan

Rubber Spatula

Butter Knife

1. TO MAKE YOUR DUTCH BABY. put your cast iron skillet in the oven and turn the heat to 450°. Let it sit there heating for 25-30 minutes.

When you have about five minutes left of preheating move on to the next steps.

Beat your eggs in your blender until frothy—about 30 seconds.

Keep your blender running for the remaining steps.

Add in your whole milk and 1/3 cup of your International Delight French Vanilla Creamer.

Add 2 tbsp of your butter.

Add your flour and cornstarch.

Add your salt and pepper.

With caution, remove your cast iron skillet from the oven on onto your stove or other heat resistant surface.

Put your remaining 2 tbsp of butter into your cast iron skillet and use your rubber spatula to move it around to coat it entirely.

Quickly pour your blended batter into your buttered cast iron skillet.

Put it back in the oven for 20 minutes or until golden brown with some darker spots.

2. TO TOP YOUR DUTCH BABY. use your butter knife to spread your ricotta over the center valley of your dutch baby.

Over medium heat, put your blueberries and 1/3 cup of your International Delight French Vanilla Creamer in your saucepan.

Sprinkle in 1/2 tsp of your fresh thyme leaves.

Cook until your color goes from a bright blue to a dark purple—about 2 minutes.

Pour your 2/3 of your hot mixture over your ricotta cheese coated dutch baby. 

Sprinkle on your parmesan and your remaining thyme.

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.