I’ve been wanting to make one of these eggy treats – called Dutch baby or German pancake –for quite a while and it wasn’t until I saw it being made on America’s Test Kitchen that I finally got around to it
Well, that’s not exactly true. I tried making one about a year ago and it wasn’t exactly photogenic, unless you consider this a beauty (which I don’t). But I should have had a bit more faith, since the center started to deflate after a minute or two of removing it from the oven, bringing in the sides to form a high ridge above the custardy center. I was starting to become a believer. By the time I spooned all the apples to the interior, it was a vision of deliciousness and we couldn’t wait to dive in. The key to this Dutch baby’s success has a lot to do with an unusual approach to oven temperature. It seems counter intuitive, but...