Lemon-Raspberry Dutch Baby.

Remove skillet from oven and quickly swirl to coat pan with butter. ACTIVE TIME B 30 MINUTES b TOTAL TIME B 30 MINUTES b SERVES B 4 b ½ cup all-purpose flour ½ cup whole milk ½ tsp. almond extract or 1 tsp. pure vanilla extract ½ tsp. kosher salt 3 large eggs 3 ½ Tbsp. granulated sugar, divided 3 Tbsp. unsalted butter, cut into 6 pieces ½ cup heavy cream ¼ cup lemon curd (such as Bonne Maman) ½ cup fresh raspberries 2 Tbsp. toasted sliced almonds Lemon zest, for topping B PLACE b a 10-inch oven-safe skillet in oven with rack in lower third position. This pretty, golden puff of a pancake will outshine Mom at this year's Mother's Day brunch. [Extracted from the article]