Ooh Baby! I get to make a Dutch Baby for the dessert at Kyle and Joel’s Great 8 dinner! Can you guess the theme? Everything Kyle and Joel served was perfectly named or re-named to fit the theme. Every little itty bitty teeny tiny dish was perfect! You guessed it! It was a Baby Shower and I get to make a Dutch Baby! How cute is that!
But “Wait”, I thought! “A Dutch Baby for dessert?? Yay!” But you’re probably thinking, since it has to be served immediately, how can I do it? Well friends, no problem! You know why? Because the batter has to be refrigerated overnight! Perfect, right? Giving Phil a heads up before we go, lets him know he’ll be assisting me in the kitchen before the end of dinner…don’t be acting surprised Mister!
If you remember for a few other posts when I’ve been on dessert duty, I kind of like all things mini and individual! So…I thought how fun would it be to find individual cast iron skillets to bake and serve the Dutch Babies in! The sizes I found were either too big or too small. So I compromised and got a variety! Can never have too many of those cute skillets!
Since this recipe has to be refrigerated overnight, be sure to give yourself that additional time. Ooh Baby…with the Cottage Cheese and lemon, trust me! It’s worth it!
Add the milk, cottage cheese, eggs and lemon zest, whisking after each addition.
Bake until puffy and nicely browned around the edges. Approximately 15 to 25 minutes, or until fully set (different ovens vary).
Serve with vanilla ice cream. Also amazing with that fresh cup of java in the morning! Delicious with sliced stone fruits, too!