Berry Dutch baby with vanilla sauce

Step 1/5

• ½ vanilla bean
• 25 g sugar
• 125 ml milk

• cutting board
• knife
• pot (small)
• whisk

For the vanilla sauce, halve vanilla bean and scrape the seeds. Add bean, seeds, some sugar, and milk to a small pot, bring to a boil and set aside.

Step 2/5

• 12½ ml milk
• ½ tbsp starch
• 1 egg yolks

• bowl

Mix remaining milk, starch, and egg yolks. Remove vanilla bean from the pot and gently re-heat vanilla milk. Slowly add starch mixture and stir thoroughly until sauce thickens. Add to a bowl, stirring often to avoid a skin forming.

Step 3/5

• 100 mixed berries
• 15 g sugar

• pot

Wash the berries, combine with sugar in a pot set over medium-high heat and let cook for approx. 5 min., or until rhubarb is softened.

Step 4/5

• 1 eggs
• 10 g sugar
• 1 tbsp maple syrup
• ⅛ tsp salt
• 32½ g flour
• 62½ ml milk

• bowl

For the pancake, pre-heat oven to 230°C/440°F. Add eggs and remaining sugar to a bowl and beat until combined. Stir in maple syrup, salt, flour, and remaining milk.

Step 5/5

• mint (for garnish)

• ovenproof pan

Melt some butter in an ovenproof pan set over high heat and swirl to grease the pan. Add batter to the pan and bake for approx. 12 – 15 min., or until golden brown. Remove from oven and top with stewed berries and vanilla sauce. Serve with a sprinkle of chopped fresh mint.

Enjoy your meal!