INGREDIENTS
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Dutch Baby Batter
30ml neutral oil (for pan)
3 eggs
½ vanilla pod, split & scraped
175g milk, lightly warmed with the split pod
125g plain flour
15g caster sugar
4g vanilla extract
2g fine salt
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Blueberry Compote (makes ~400g)
500g blueberries, defrosted & drained (use their juices)
80g coconut or light brown sugar
1 vanilla pod, split & scraped
Peel of 1 lemon + 20ml lemon juice
1 cinnamon stick
30ml vanilla essence
10g cornflour mixed with a little cold water
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Vanilla Cream
200ml double cream
20g icing sugar (sieved)
4g vanilla essence
½ vanilla pod, split & scraped
2g salt
Method
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Heat oven & pan
Preheat to 210°C. Put a sauté/cast-iron pan in the oven to get very hot.
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Make the batter
Whisk eggs with the warm milk and vanilla seeds for ~1 minute until pale. Strain.
In a bowl, whisk flour, sugar, and salt. Gradually whisk in the egg-milk mix, then the vanilla extract, until smooth (30–45 sec). Strain to remove any lumps. You can return the scraped vanilla pod to the batter to steep while the pan heats; remove before baking.
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Bake
Add 30ml oil to the hot pan, swirl. Pour in ¼ of the batter and return to the oven. Bake 15–20 min until puffed and the edges are deep golden. Slide onto a rack for a few minutes so steam escapes. Dust with icing sugar.
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Blueberry compote
Combine berries, sugar, vanilla pod & seeds, lemon peel & juice, cinnamon, and vanilla essence. Cover and cook on low 10–15 min until juicy and just softened. Stir in the cornflour slurry; simmer 1 min to thicken. Cool slightly (remove pod & cinnamon).
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Vanilla cream
Whisk cream, icing sugar, vanilla essence, vanilla seeds, and salt until stiff. Chill.
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To serve (per portion)
1 hot Dutch baby + ~100g warm compote + ~50g vanilla cream (quenelle in the centre). Dust and serve immediately.