Summer Berry Dutch Baby with Lemon Curd

I love how easy this comes together and pretty much never disappoints. It makes anyone feel like they can pull off stunning classy food.
I resort to cooking as many things as possible on the grill during the warm summer months. A cast iron pan is great for retaining heat. The additional pizza stone further helps to distribute the heat.
The options are endless for toppings and real maple syrup is quick and simple.
Lemon curd
1/3 cup lemon juice 2/3 cup white sugar
1 T lemon zest
6 T butter
4 egg yolks
Combine in a sauce pan. Gently warm over low heat, stirring consistently, until thickened and coating the back of a spoon. Avoid bringing your a boil. Remove from heat Serve over Dutch baby.
Dutch Baby batter
4 eggs
1/2 c milk
1/2 c AP flour
3 T sugar
1/2 tsp vanilla
2 T melted butter
1/2 tsp salt
Place into a blender. Process until smooth.
Preheat a cast iron pan to 450 F in the oven or on a bbq.
When ready to cook, add 1 T to the hot pan and coat uniform. Add the batter to the pan and top with berries. Close lid and bake for 15 minutes or until Brown and crispy. Enjoy with icing sugar dusted and drizzled with lemon curd

[@tehyayahtipurwakarta5423]

Very good yummy 👍👍👍👍👍👍

[@divinecooking494]

Thank you so much