Blueberry Chamomile Dutch Baby with Honeycomb Ricotta.

Instructions

1. Warm the milk in the microwave or over the stove until just steaming. Add the tea bags, cover and steep for 5-10 minutes
2. Preheat the oven to 450 degrees F.
3. Grab a 10-12 inch cast iron skillet and place it over high heat. Add 2 tablespoons butter and once melted, add the blueberries, brown sugar and cinnamon. Cook over high heat for 1-2 minutes, stirring once or twice, you just want the berries to begin to burst. Remove from the heat and add the remaining 3 tablespoons butter. Place the skillet in the oven while you prepare the batter, but no longer than 5-8 minutes.
4. Remove the tea bags from the milk and add the milk to a blender. Add the eggs, vanilla (and vanilla bean seeds if using), salt and flour. Blend on high for about 30 seconds or until no lumps remain in the batter.
5. Carefully remove the hot skillet from the oven. Push the blueberries towards the center of the skillet and pour the batter over the blueberries in a swirl motion. Quickly return the skillet to the oven and bake until the sides are puffed up and dark golden brown, 15 to 20 minutes.
6. Meanwhile, combine the fresh berries with the sugar and cinnamon in a bowl. Toss well and let sit until ready to serve.
7. To make the ricotta, stir together the ricotta, honey, lemon zest and vanilla in a bowl. Keep in the fridge until ready to serve.
8. When the dutch baby is done cooking, remove from the oven. Add some fresh honeycomb to the dutch baby and then add a dollop of ricotta. Top with the cinnamon sugar berries + figs if you have them. EAT!!