Mini Dutch babies
3 Tbsp, at room temperature
1 large, at room temperature
1 Tbsp, granulated
⅛ tsp, or to taste
⅓ Tbsp, or 1 teaspoon
powdered sugar (confectioner's)
1 cup(s), fresh or thawed frozen
⅛ medium, 2 wedges
- Arrange one rack on the middle rung of the oven, place a baking sheet on the same middle rack. Preheat the oven to 450°F.
- To make the batter, combine the milk, egg, and granulated sugar in a blender. Add the flour and saltand blend just until combined; set aside.
- Divide the butter between two 6-ounce glass custard cups and place on the baking sheet. Heat in the oven until the butter is melted, about 2 minutes. Remove the baking sheet from the oven and carefully tilt the custard cups to coat the sides. Pour the batter into the hot custard cups.
- Bake until the Dutch babies are puffed and begin to brown on top, 8–10 minutes. Arrange each custard cup on a plate, then sprinkle each with 1 teaspoon confectioners’ sugar. Arrange berries and lemon wedges on the side. Yields 1 Dutch baby with 1⁄2 cup berries per serving.