Eggnog Dutch Baby
from the oldest version of the Joy of Cooking on your mother’s bookshelf
Chances are, by the time you read this, you will not be able to find eggnog in stores anymore, so you can just use milk and it will be fine, although not as “eggnoggy.”
Dutch babies are the most delicious, custard-y breakfast puff item you could ever hope to eat. I used to make them in high school for Friday night snacks and eat a whole one in a sitting and not gain ANY. WEIGHT. For that, I still believe they have magical properties. Ultimately, they should probably serve four, mostly because a decent amount of melted butter does end up creating little rivers in the custard, and mopping it up with a fresh paper towel would be a shame.
Preheat the oven to 425F.
Whisk together until smooth:
1/2 cup eggnog (I just had the “light” version)
1/2 cup all-purpose flour
1/4 cup sugar
2 large eggs, at room temperature
Freshly grated nutmeg
1/4 teaspoon cinnamon
Melt in a 10-inch ovenproof skillet (cast iron is ideal) over medium heat:
4 tablespoons unsalted butter (although salted is pretty delicious)
Tilt the pan so that the butter coats the sides. Pour the mixture into the skillet and cook, without stirring, for 1 minute. Place the skillet in the oven and bake until the pancake is puffed and golden, 12 to 15 minutes. Serve immediately, for the pancake loses its puff, and therefore its drama, almost immediately. Use a fine-mesh strainer to dust the pancake with powdered sugar.
Here’s the dramatic puff: