This Minneola Tangelo Dutch Baby is topped with a silky, orange curd, and is truly a work of art! It’s so fun to watch a Dutch baby pancake puff up in the oven!
Tangelo Curd
3 egg yolks
1/3 cup sugar
zest Minneola tangelo
½ cup Minneola tangelo juice
5 tablespoons butter
Dutch Baby
1 tablespoon butter
4 eggs
¾ cup milk
¾ cup flour
1 tsp vanilla
1 tbsp sugar
Pinch of salt
zest of the Minneola tangelo
For the curd - In a saucepan, combine the egg yolks, sugar, and zest of the Minneola tangelo.
Mix it well until you get a thick paste. Pour in the Minneola tangelo juice and mix again to combine. Put it on the stove on medium heat and constantly whisk until it thickens up.
Add the butter a little at a time while stirring and turn off the heat. The curd should be thick and will continue to firm up as it cools. Pour into a jar and put in the refrigerator for at least an hour.
For the Dutch Baby- Put the butter into a large cast-iron pan and preheat the oven to 400 degrees.
In the meantime, in the pitcher of a blender, add eggs, milk, flour, vanilla extract, sugar, salt, and zest of the Minneola tangelo. Blend on high speed for a minute until it’s aerated.
Pour immediately into hot cast iron and place back into the oven. Bake for 20-25 minutes until it’s puffed up and golden brown.
Serve with the Minneola Tangelo curd and a dust of powdered sugar. Enjoy!
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