Toaster-Oven Savory Dutch Baby with Burrata and Prosciutto
By America's Test KitchenPublished on January 19, 2022
Time
45 minutes
Yield
Serves 2
Ingredients
Dutch Baby
2 tablespoons extra-virgin olive oil, divided ½ cup (2½ ounces/71 grams) plus 2 tablespoons all-purpose flour ¼ teaspoon table salt 2 large eggs ½ cup skim milkBurrata and Prosciutto Topping
4 ounces (113 grams) burrata cheese, room temperature¾ cup baby arugula ½ teaspoon extra-virgin olive oil, plus extra for drizzling½ teaspoon balsamic vinegar, plus extra for drizzling1 ounce (28 grams) thinly sliced prosciutto, torn into bite size piecesBefore You Begin
You can use whole or low-fat milk instead of skim, but the Dutch baby won’t be as crisp. You will need a 9-inch metal pie pan for this recipe; do not substitute a glass pie plate. If burrata is unavailable, substitute fresh mozzarella. Before starting this recipe, confirm your toaster oven allows plenty of space between the pie pan and the top heating element, about 2 inches.
Instructions
- Adjust toaster oven rack to lowest position and heat oven to 450 degrees. Brush surface of 9-inch metal pie pan with 1 tablespoon oil. Place pan on rack and heat until oil is shimmering, 3 to 5 minutes.
- Meanwhile, combine flour and salt in medium bowl. Whisk eggs in separate bowl until frothy, then whisk in milk and remaining 1 tablespoon oil until incorporated. Whisk half of egg mixture into flour mixture until no lumps remain, then slowly whisk in remaining egg mixture until smooth.
- Working quickly, remove preheated pan from oven and pour batter into pan. Return pan to oven and bake until Dutch baby puffs and turns golden brown (edges will be dark brown), 14 to 19 minutes.
- Meanwhile, place burrata on plate and cut into rough 1½-inch pieces, collecting creamy liquid. Toss arugula with oil and vinegar and season with salt and pepper to taste. Top Dutch baby with arugula mixture, followed by prosciutto and burrata and any accumulated liquid. Drizzle with extra oil and vinegar. Slice into wedges and serve immediately.
for the dutch baby
for burrata and prosciutto topping
Time
45 minutesYield
Serves 2Ingredients
Dutch Baby
Burrata and Prosciutto Topping
Ingredients
Dutch Baby
Burrata and Prosciutto Topping
Ingredients
Dutch Baby
Burrata and Prosciutto Topping
Why This Recipe Works
For a sophisticated treat, we transformed the traditionally sweet, pancakelike Dutch baby into a savory dish with crisp sides and a tender bottom. For a fluffy rise we used milk and eggs in the batter —their liquid content steamed in the toaster, creating lift. A 9-inch metal pie pan gave us the most even rise due to its sloping sides, and to jump-start this rise, we oiled and preheated the pan. This let the Dutch baby puff up without burning as the pan heated around it. We topped our base with arugula tossed in a tangy vinaigrette. Salty prosciutto and creamy burrata were the finishing touches to our crisp-custardy Dutch baby.
Before You Begin
You can use whole or low-fat milk instead of skim, but the Dutch baby won’t be as crisp. You will need a 9-inch metal pie pan for this recipe; do not substitute a glass pie plate. If burrata is unavailable, substitute fresh mozzarella. Before starting this recipe, confirm your toaster oven allows plenty of space between the pie pan and the top heating element, about 2 inches.
Instructions
- Adjust toaster oven rack to lowest position and heat oven to 450 degrees. Brush surface of 9-inch metal pie pan with 1 tablespoon oil. Place pan on rack and heat until oil is shimmering, 3 to 5 minutes.
- Meanwhile, combine flour and salt in medium bowl. Whisk eggs in separate bowl until frothy, then whisk in milk and remaining 1 tablespoon oil until incorporated. Whisk half of egg mixture into flour mixture until no lumps remain, then slowly whisk in remaining egg mixture until smooth.
- Working quickly, remove preheated pan from oven and pour batter into pan. Return pan to oven and bake until Dutch baby puffs and turns golden brown (edges will be dark brown), 14 to 19 minutes.
- Meanwhile, place burrata on plate and cut into rough 1½-inch pieces, collecting creamy liquid. Toss arugula with oil and vinegar and season with salt and pepper to taste. Top Dutch baby with arugula mixture, followed by prosciutto and burrata and any accumulated liquid. Drizzle with extra oil and vinegar. Slice into wedges and serve immediately.
for the dutch baby
for burrata and prosciutto topping
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