![Overhead shot of burrata and Parma ham savoury dutch baby](https://eatlikeanadult.com/wp-content/uploads/2024/07/Burrata-Parma-Ham-Sundried-Tomato-scaled.jpg)
Parma Ham & Burrata Savoury Dutch Baby
- Total Time: 30 minutes
Ingredients
Units
Scale
- 4 eggs
- 180g milk
- 90g plain flour
- 1/4 tsp salt
- 80g butter
- 20g parmesan cheese
- 15g fresh basil & tarragon
- 1 garlic clove
- 3 tbsp of sundried tomato pesto/paste
- 200g Parma ham
- 1 ball of burrata
- 2 tsp fresh basil
- 1/4 tsp Maldon salt
- Freshly ground black pepper
Instructions
- Preheat your oven to 230°C (445°F) and place your cast iron pan on the middle shelf. Make sure there’s enough space above it for your Dutch Baby to expand.
- In a stick blender jug add the eggs, flour, milk & salt. Blend until smooth and aerated. This can also be done in a stand up blender.
- Leave the mixture to stand whilst the oven comes up to temperature. The closer the mix is to room temp, the better rise you’ll get in the finished product.
- Grate the parmesan, chop the herbs fine and mince the garlic. Transfer to a bowl. I like to add a pinch of salt to this mixture also (although I forgot it in the video).
- When you’re ready to go, remove the pan from the oven and add the butter. Let it bubble and melt down completely. Then pour your batter mix into the pan.
- Scatter the cheese and herb mix over the top and return to the oven for 15 minutes. Do not open the oven during this time.
- Remove from the oven, make nests with the ham and scatter around.
- Break up the burrata by hand and arrange around the hand. I like to top with some more of the ham so it’s not all cheese visually.
- Top with fresh basil leaves, olive oil if you want, salt and black pepper.
- Prep Time: 15 minutes
- Cook Time: 15 minutes