If you prefer a sweet breakfast to a savory one, then this PEACHES & CREAM DUTCHBABY is right up your alley. Or perhaps you prefer to eat your sweets after supper? Luckily for you, this dish doubles as a dessert!
Start with room temperature ingredients. This is easily achieved by placing eggs from the fridge in a bowl of warm water and heating the milk on the stove or in the microwave very briefly.
Heat oven to 425°F.
Place the butter into a cold 10 inch cast iron pan or an 8x8 baking dish and place the pan with the butter into the oven while the oven is preheating.
In a medium bowl, whisk by hand, the flour, eggs, milk, and salt. Whip the batter until the mixture is nice and frothy.
Pour the batter in the center of the hot pan. The batter should sizzle in the butter. Close the oven and watch it rise! Bake for 15 minutes.
While the Dutch baby is cooking, caramelize the peaches. Place peaches, brown sugar, salt and sugar in a medium-sized saucepan set over medium heat. Cook until sugar is dissolved about 7 minutes. Add heavy cream and saute for another 2 minutes until caramel is thickening and peaches are tender. Remove from heat.
Whipped cream
In a chilled bowl, using a stand mixer with a whisk attachment or in a chilled bowl using a hand mixer, whip chilled heavy cream and vanilla extract on medium speed for 1 minute. With the mixer running, sprinkle in sugar. Increase speed to medium-high and beat until soft peaks form.