Dutch Baby with Cranberry Compote & Cream Cheese Whip

For the Dutch Baby:

• 3 large eggs, room temperature
• ½ cup all-purpose flour
• ½ cup whole milk, room temperature
• 1 tablespoon granulated sugar
• ¼ teaspoon ground nutmeg
• 1 tablespoon orange zest (about 1 orange)
• 1 teaspoon vanilla extract
• 4 tablespoons unsalted butter

For the Cream Cheese Whip:

• 4 ounces cream cheese, softened to room temperature
• 2 tablespoons powdered sugar
• 3 tablespoons heavy cream
• 1 tablespoon orange zest

Optional Toppings:

• Maple syrup
• Fruit preserves
• Powdered sugar
• Cinnamon sugar
• Whipped cream
• Cranberry compote (see notes for recipe)
• Fresh berries

Instructions

1. Preheat and Prep
Preheat your oven to 425°F (220°C). Make sure your eggs and milk are at room temperature, this helps create a smoother batter and better rise. Place your 10-inch cast-iron skillet in the oven to heat up while you make the batter.

2. Make the Batter
In a blender, combine the eggs, flour, milk, sugar, nutmeg, orange zest, and vanilla extract. Blend on medium-high speed for about 30 seconds until completely smooth and slightly frothy. You can also whisk this by hand in a bowl, just make sure there are no lumps. Let the batter rest for a few minutes while the skillet heats.

3. Heat the Butter
Carefully remove the hot skillet from the oven using oven mitts (it will be very hot!). Add the 4 tablespoons of butter to the skillet and swirl it around until completely melted and coating the bottom and sides. The butter should sizzle immediately.

4. Bake the Dutch Baby
Quickly pour the batter into the center of the hot, buttered skillet. Immediately return the skillet to the oven. Bake for 20 minutes without opening the oven door, the Dutch Baby will puff up dramatically around the edges. After 20 minutes, reduce the temperature to 300°F (150°C) and bake for an additional 5 minutes to set the center. The edges should be golden brown and crispy, and the center should be set but still slightly custardy.

5. Make the Cream Cheese Whip
While the Dutch Baby is baking, make your cream cheese topping. In a medium bowl, beat the softened cream cheese and powdered sugar together with a hand mixer or whisk until smooth and creamy, about 1-2 minutes. Gradually add the heavy cream, one tablespoon at a time, beating after each addition until the mixture is light and fluffy. Fold in the orange zest. Set aside in the refrigerator until ready to use.

6. Serve Immediately
Remove the Dutch Baby from the oven. It will deflate slightly as it cools, and that's completely normal! Slice it into wedges right in the skillet or transfer to a serving plate. Top with generous dollops of the cream cheese whip, drizzle with maple syrup or cranberry compote, and dust with powdered sugar if desired. Serve immediately while it's still warm and crispy!

Quick Cranberry Compote (Optional)

Ingredients:

• 1 cup fresh or frozen cranberries
• ¼ cup sugar
• ¼ cup orange juice
• 1 teaspoon orange zest

Instructions: Combine all ingredients in a small saucepan over medium heat. Simmer for 8-10 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Let it cool slightly before serving. This compote can be made ahead and stored in the refrigerator for up to 1 week.