Dutch Dutch Baby!

Have any of you had a dutch baby before? It’s SO good! It’s simple yet looks really impressive! I was inspired to make this dutch baby after learning how to make Yorkshire Puddings last year. The consistency and ingredients are pretty much the same. I’m more of a savory girl but this was a nice little weekend breakfast treat.

Mini Dutch Baby (Serves 2 using two small mini 6-inch cast iron skillets or one 10 or 12 inch cast iron skillet or alternatively an oven safe pan)

Ingredients:

2 eggs

½ cup of milk

½ cup of flour

½ tsp of vanilla extract

A dash of salt

1 tbsp butter or 2 tsp bacon fat, similar to Yorkshire Pudding which is my preference

 toppings: maple syrup, honey, powdered sugar, jam, butter, mixed berries

 Directions:

Preheat oven to 425 degrees.  Meanwhile, mix eggs, milk, flour, vanilla extract, and salt.  A lot of recipes include sugar.  Because of all the sweet toppings that are served on top of Dutch babies, I chose to skip the sugar.  Let sit at room temperature for 30 minutes.

Heat bacon fat in skillet in oven for about 5 minutes.  If using butter, do the same except it should only take a minute or two.  Be careful not to burn the butter.  Once butter is melted, swirl it around to coat the pan.

Remove skillet from oven.  Pour in batter.  Return to oven and cook for about 15 to 20 minutes.

Serve with various toppings including maple syrup, honey, powdered sugar, jam, butter, and mixed berries.

Sweet Corn & Tapioca Pudding

When I think of Cambodian food, I don’t normally think of dessert. When I do finally have Cambodian dessert, I’m surprised how much I like it and wonder why I never think to make it. Dessert provides a nice ending to any meal, but it hasn’t been a priority for me in the making of this cookbook. I tend to have more of a savory palate than a sweet one. I tackled the hardest savory recipes first and I’ve saved dessert for last.

This week, I made Sweet Corn & Tapioca Pudding. It was actually quite simple to make. When I posted it on Instagram last week, I was surprised by the response from my followers asking for the recipe. This dessert seemed to get more feedback than any of my savory recipes! You asked for it and here it is. Enjoy!

Sweet Corn Pudding (Serves 4-6 )

Ingredients: 

• 3 ears of sweet corn, husks removed 

• 1 can of coconut milk 

• ¼ cup of tiny tapioca balls 

• ½ cup of sugar 

• 1 cup of water 

• pinch of salt 

Directions: 

Presoak ¼ cup of tapioca balls in a small bowl filled with cold water for 10 minutes.  Mix halfway through because the balls tend to stick together.  Drain any residual leftover water. 

In the meantime, using a knife, shave shallow layers of the raw ears of corn.  I shave about 2-3 layers of one section of the corn at a time.  However, my mom prefers smaller bits of corn.   She shaves more layers and scrapes the last couple of layers of corn from the cob. 

In a small pot over medium heat, add 1 can of coconut milk, corn shavings, and a pinch of salt.  Cook for about 10 minutes.   

Pour in the tapioca balls.   Cook for 5 minutes, stirring so that the balls and corn don’t stick to the bottom of the pot.   

Lower heat.  Pour ½ cup of sugar and 1 cup of water into the pot and stir thoroughly.  Cook for 10 more minutes.   

Try the pudding to see if it is sweet enough for your taste. I prefer it to be mildly sweet but you can add more sugar if you like.

Garnish with mint.  Serve warm or refrigerate and serve cold.