DUTCH BABY WITH LEMON SUGAR (for four)

1/3 cup sugar

2 teaspoons grated lemon zest

3 large eggs at room temperature

2/3 cup whole milk at room temperature

2/3 cup all-purpose flour

¼ teaspoon pure vanilla extract

1/8 teaspoon cinnamon

1/8 teaspoon grated nutmeg

1/8 teaspoon salt

½ stick unsalted butter, cut into pieces

lemon wedges

Jam or lemon curd to accompany (optional)

1. Put skillet on middle rack of oven and preheat oven to 450*.

2. Stir together sugar and zest in a small bowl.

3. Beat eggs with an electric mixer at high speed until pale and frothy, then beat in milk, flour, vanilla, cinnamon, nutmeg, and salt and continue to beat until smooth, about 1 minute more (batter will be thin).

4. Add butter to hot skillet and melt, swirling to coat. Add batter and immediately return skillet to oven.  Bake until puffed and golden brown, 20 to 25 minutes.

5. Serve immediately with a lavish sprinkling of lemon sugar.

from Gourmet Magazine, April, 2009