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Key Lime Pie Dutch Baby | Taste and Tipple

Key Lime Pie Dutch Baby

A Dutch baby is a fluffy Yorkshire pudding style pancake served in a cast iron pan. Topped with key lime curd, fresh whipped cream and seasonal fruit, this is perfect brunch dish for those who prefer sweet to savoury.

Course Breakfast
Cuisine American
Keyword Brunch, Dutch Baby, Key Lime, Key Lime Pie, Key Lime Pie Dutch Baby
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 2
Author Yvonne Langen

Ingredients

DUTCH BABY

  • 4 tbsp salted butter divided
  • 2 large eggs at room temperature
  • ½ cup 18% cream at room temperature
  • ½ cup all-purpose flour
  • ½ tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp cardamom

KEY LIME CURD

  • 3 egg yolks
  • 6 tbspsugar
  • 1 tsp key lime zest
  • ¼ cup key lime juice
  • Pinch of salt
  • 2 tbsp butter

WHIPPED CREAM & TOPPINGS

  • ½ cup 35% whipping cream
  • ½ tsp vanilla extract
  • ½ tbsp sugar
  • Apricots or mangos sliced
  • Raspberries
  • Fresh basil or mint

Instructions

DUTCH BABY

  1. Place the flour, cream, eggs, 2 tbsp melted butter, and spices in a blender or food processor fitted with the blade attachment. Blend for 10 seconds, scrape down the sides, and then blend for another 20 seconds. The batter will be quite loose and liquidy.
  2. Leave the batter in the blender and set aside to rest 20 to 25 minutes. This gives the flour time to absorb the liquid.
  3. Meanwhile, place a 9" or 10" cast iron skillet on the middle rack to warm along with the oven. Heat the oven to 425°F.
  4. When ready to make the pancake, remove the skillet from the oven using oven mitts and place it on top of the stove. Add the remaining 2 tbsp butter and swirl the pan to melt the butter and coat the bottom and sides of the pan.
  5. Pour the batter on top of the butter. Tilt the pan if needed so that the batter runs evenly to all sides. Place the skillet in the oven.
  6. Place the skillet in the center of the oven and bake for 15-20 minutes or until the pancake is fully puffed and browned on top. DO NOT open the oven during the first 15 minutes of cooking or you might deflate your pancake.

KEY LIME CURD

  1. Meanwhile, make the key lime curd. In a heat proof bowl, combine egg yolks, sugar, key lime zest, key lime juice and salt. Whisk to combine.
  2. Place bowl over a double boiler and cook over medium-low heat, whisking constantly until thickened. It takes about 5-7 minutes.
  3. Remove from heat and add butter. Stir until smooth. Let cool to room temperature.

WHIPPED CREAM

  1. In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.
  2. Remove the Dutch Baby from the oven and top with dollops of key lime curd and whipped cream. Finish with torn sliced apricots or mango, raspberries and a couple sprigs of fresh basil or mint. Serve and enjoy!