This was something I made awhile back, before I had this blog. I had decided to substitute some of the milk in a dutch baby recipe with Baileys Original Irish Cream. Just because.
I wasn’t able to find anything online showing it had been done before, so I wasn’t sure it would work. But it seemed to work fine.
And honestly, I’ve never even had a dutch baby before this, having grown up in Guam, (where the average temperature is in the mid 80s-90s), so I have nothing to compare it with in my personal experience, either. But I think it works.
The only reason I replaced half the milk with Baileys, not all of the milk, in the original recipe, is that I just felt it would be helpful to start out gradually. And I also felt that a dutch baby should have some regular milk.
I think the next time, though, I’m prepared to go all the way and just to use Baileys only, totally leaving out the milk. Why not? The worst that could happen is that it doesn’t work. Then it’s back to the drawing board.
Enjoy! If you beat me to it and have already made this, or something similar, using straight Baileys instead of the milk, I’d love to hear about it.
Dutch Baileys (adapted from an allrecipes recipe)
1/4 cup milk
1/4 cup Baileys Irish Cream
1/2 sifted all-purpose flour
1 large pinch sea salt
2 Tablespoons unsalted butter
2 Tablespoons confectioner’s sugar
- Place a 10 inch cast iron skillet inside oven and preheat oven to 475 degrees F (245 degrees C).
- In a medium bowl, beat eggs with a whisk until light. Add milk and Baileys and stir. Gradually whisk in flour, nutmeg and salt.
- Remove skillet from oven and reduce oven heat to 425 degrees F (220 degrees C). Melt butter in hot skillet so that inside of skillet is completely coated with butter. Pour all the batter in the skillet and return skillet to oven.
- Bake until puffed and lightly browned, about 12 minutes. Remove promptly and add more butter on top, and/or fresh fruit. Sprinkle with powdered sugar, if desired.