Avalanche Dutch Baby

Procedure

1. Heat the pan. Set a 10-inch (25 cm) cast-iron skillet on the middle rack and heat the oven to 425°F (220°C). Give the skillet a full 20 minutes; it must be blazing hot. Make the batter and compote meanwhile.⏱ 20:00
2. Blend the batter. Blend the eggs, whole milk, all-purpose flour, 1 tablespoon granulated sugar, vanilla extract, lemon zest and ¼ teaspoon fine salt until smooth and frothy, about 30 seconds. Let it rest while the pan heats.⏱ 0:30
3. Cook the compote. In a small saucepan, stir the water and cornstarch until smooth, then add the blueberries, 3 tablespoons granulated sugar, lemon juice and a pinch of fine salt. Simmer over medium heat, stirring, until about half the berries burst and the juice turns glossy and inky, 5 to 7 minutes. Keep warm.⏱ 7:00
4. Butter the pan. Pull out the skillet with a thick, dry oven mitt; the handle is as hot as the oven. Add the butter and swirl until it melts and foams.
5. Pour and launch. Pour all the batter into the center at once and return the skillet to the oven. Bake until puffed high with deep golden edges, 18 to 22 minutes. Keep the door shut for at least the first 15.⏱ 22:00
6. Call the blizzard. Carry the skillet to the table, dust heavily with the powdered sugar through a small sieve and spoon the compote into the center as it falls. Serve right away.