I decided to make a Dutch Baby today
because it's lie one of the fastest desserts you can make.
It takes 20 minutes to make, and it's super, super easy.
So in here, I just threw in two tablespoons of butter
and I'm going to add in a half a cup of milk.
You're supposed to use room temperature ingredients,
but I never have that,
so I'm just gonna pop this into the microwave.
Now, the fun part about this dessert,
normally when I make desserts on this show.
Right. I have like a pretty one
sitting in the back, so we kinda come up here
and we play around and we make something fun,
and then we show you what it's supposed to look like.
Today, we're making it live. (applause)
So while the milk and the butter
are heating up in the microwave,
I'm just gonna core and slice a pear.
But if you've had like a pop over before,
it's basically the same thing.
Yeah, my mom loves pop overs.
She loves Dutch Babies too.
Would you like me to get your stuff
that's screaming in the microwave?
Oh yeah, will you bring that out.
I'm gonna keep on chopping up this pear.
I'm heating up a non stick skillet over here.
Into that I'm just going to add in
one more tablespoon of butter.
And you'll probably notice a theme
while we're making this today.
This dessert requires a lot of butter.
But it's the holidays,
so we're just gonna keep going with that.
So while that melts down, let's throw in our pears,
and we don't really need to cook these out too much.
We just kinda wanna, You want them tender crisp.
Right, you just want to soften them up.
And I'm gonna add a little bit of sugar.
Whenever I have, make a dessert with pears or apples,
I always taste them a little bit first.
If they're a little too sweet, I add in some lemon juice,
or if they're a little too tart, you just add in more sugar.
That's a great tip.
So we have our warm milk, our warm butter,
and I didn't have room temperature eggs,
so I just like to put them in some lukewarm water,
and they heat up pretty quickly.
I think this is a generation thing.
My mom always kept our butter and our eggs
on the kitchen table.
So we're gonna whisk this up.
Rachael, would you add in a little bit of pumpkin pie spice,
cause it is pumpkin pie season.
It is pumpkin pie spice season.
So I'm gonna add in a little bit of that,
a little bit of flour.
Is that enough, one teaspoon?
Yeah, one teaspoons perfect.
A little bit of sugar.
We don't need to use too much,
because we're actually going to top it
with a really yummy With the fruit?
Yeah, no the fruit's going to bake in it,
and we're gonna top it with a maple syrup
and pecan like topping. Yum.
And you can either just do that, or if you wanna like
go all the way, you can put some ice cream in it
while it's still hot
and the ice cream like melts. Oh, I love that.
I'm gonna toss our pears a little bit.
I threw the cast iron skillet into the oven
as it was preheating. To preheat it?
Yeah, it's heating at 425, so it's super, super hot,
so we have a super hot skillet here.
I'm gonna throw in a little bit of butter.
Our pan's nice and hot, I'm gonna throw this
Put these in, no? Not quite yet.
We're gonna throw in our batter.
That's gonna start bubbling on the edges.
Throw those right into the center.
And you wanna work pretty fast,
and we're gonna throw that back into the oven,
and we're gonna cook it for 20 minutes
and it's gonna come out this giant huge puffy pancake,
and we're gonna show you guys
what it looks like. I know.
But in the meanwhile, I'm just chopping up some nuts.
I toasted some pecans. You toasted some pecans.
Because I was thinking about, you know, Thanksgiving,
and I always have pecan pie,
but you can't make that in an hour.
John loves pecan pie, you know that.
Yeah, so I'm making a pear Dutch baby,
but then when it comes out of the oven,
hopefully, I don't know.
(laughing)
We're gonna top it with these sticky pecan and maple
sort of like syrup on top. Nice.
So in this pot over here, I just melted some butter.
I kinda browned it a little bit
to give it that nice little brown flavor.
I'm gonna add in some maple syrup,
and then I'm gonna add in the nuts and bring it to a boil,
and just kinda let it reduce a little bit
until it gets nice and think and kinda syrupy.
And then I'm gonna add in some flaky sea salt as well.
So all that goes in the pot,
and we're just gonna let it cook for a couple minutes
until it's finished.
It's been cooking for about 20 minutes
until it gets nice and puffy.
This is what it looks like when it comes out, guys.
Isn't that cool?
Wow.
So it's big and puffy and beautiful.
(applause) That is the real one.
And then I just have this buttery maple pecan mixture
and I just like to put that right over the top
to kinda sweeten everybody up.
Just a little bit. It's good, right?
You can put the rest on the table when you serve it.
A little bit more of this flaky sea salt.
Honestly, I think that looks better
than pie to me.
I think that's sexy. Yeah, it's better
than pie and it's way easier than pie, too.
Smells so good. (applause)