Monday, February 18, 2013

A favorite breakfast~ Custard filled Dutch babies and sausage

Before it falls
as it is served
This recipe I got from Lillian Russo on JAP. I tweaked it as it always was burnt with the heat she had set at  425 degrees and I added the vanilla or another flavor as the plain was just that, too plain.
2 Tbsp butter 
1 1/2 c milk 
3 lg eggs
1/4 c sugar
3/4 c all purpose flour
1/2 tsp salt
1 tablespoon any one of these vanilla extract, lemon extract, almond extract, banana flavoring or 2     tablespoons maple syrup

Preheat oven to 350 degrees.
Place the butter in a 8 inch square baking dish and put in the oven just to melt the butter. When butter has melted in the baking dish, remove from oven a swirl butter in dish to coat.
Put all the other ingredients into a blender in order to avoid extra scraping of the sides and blend on high for a minute.

Pour in the blended egg mixture and bake uncovered for 30 minutes. It will come out like a souffle and then drop. it is suppose to. then Just cut and serve

Serve warm with maple syrup,  any flavored syrup or drink syrup. I prefer caramel syrup, my husband prefers plain.

It is also wonderful as a dessert with strawberry drink syrup and fresh cut strawberries and topped with whipped cream or the banana one done with a frosting drizzle and cut bananas

                       This I did one Samhain/Halloween and served as a dessert with designer coffee
The caramel is from a squeeze ice cream topping, the spider was black piped icing and a orange icing piped body both from the spray cans you see at Walmart around Samhain/ Halloween

Check out Lillian's original recipe at this link

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