Recipes and Cooking Caramelized Pear Dutch Baby Choose to make a large dutch baby or opt for mini cast-iron casserole pans for a sweet individual brunch serving. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 22, 2021 Print Rate It Share Share Tweet Pin Email Photo: Brie Passano Hands On Time: 10 mins Bake Time: 35 mins Stand Time: 5 mins Total Time: 50 mins Servings: 4 Jump to Nutrition Facts Ingredients 2 tablespoon butter, cut up 3 tablespoon granulated sugar ¼ teaspoon ground cinnamon ¼ teaspoon ground cardamom 1 cup thinly sliced, cored pears 3 eggs ½ cup milk ½ cup all-purpose flour ½ teaspoon vanilla ⅛ teaspoon salt ⅓ cup caramel ice cream topping or dulce de leche, warmed Powdered sugar Directions Place butter in a 10-inch oven-going skillet in a cold oven. Preheat oven to 425°F. Meanwhile, in a bowl stir together 2 Tbsp. of the granulated sugar and 1/8 tsp. each of the cinnamon and cardamom. Add pear slices; toss gently to coat. Remove skillet from oven and swirl to coat surface with butter. Spread pear mixture evenly in skillet. Bake 10 minutes or until pears are slightly softened and butter is bubbling and beginning to brown around the edges. Meanwhile, in a medium bowl whisk together eggs, milk, flour, vanilla, salt, remaining 1 Tbsp. granulated sugar, and remaining 1/8 tsp. each cinnamon and cardamom until smooth. Pour batter over pears. Bake 25 minutes or until puffed and golden brown. Remove skillet; let stand 5 minutes (pancake will deflate during standing). Drizzle with caramel topping and sprinkle with powdered sugar. Individual Sweet Dutch Baby: Prepare as above, except divide butter and filing among 4 12-ounce individual ceramic or cast iron casseroles. Bake 14 to 16 minutes or until puffed and golden. Rate it Print Nutrition Facts (per serving) 306 Calories 10g Fat 46g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 306 % Daily Value * Total Fat 10g 13% Saturated Fat 5g 25% Cholesterol 157mg 52% Sodium 266mg 12% Total Carbohydrate 46g 17% Total Sugars 26g Protein 8g Vitamin C 1.9mg 10% Calcium 67mg 5% Iron 1.5mg 8% Potassium 164mg 3% Folate, total 50.9mcg Vitamin B-12 0.5mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.