Apple Dutch Baby With Caramel Cream Sauce
First, I have to say something about the name of this recipe. I'm not sure how "Dutch baby" came to be applied to this dish. It's a German pancake that you bake in a skillet or cake pan in the oven. The batter puffs up into a delightful egg-rich treat that is perfect for Sunday morning breakfast or afternoon tea. Traditionally, Dutch babies are topped with a little lemon juice and powdered sugar, but the variations are infinite. They are delicious paired with fresh berries or drizzled with honey. If you prefer something a bit more savory, try adding some herbs and cheese. There are two things to remember when making Dutch babies. First, be sure to heat the skillet before you add the batter because this is what causes it to puff up and second, this is a dish that should be served straight from the oven before it starts to deflate.
InstructionsTo make Dutch babies you will need a 9- or 10-inch skillet or fry pan with an oven safe handle.
Start by melting the butter in a skillet.
Add the sugar, cinnamon and apple slices.
Cook the apples until translucent, about 5 minutes.
Now place the skillet and apples in a preheated 425 degree F oven for 5 minutes.
While the skillet is heating in the oven, make the batter.
Whisk the eggs, flour and milk together.
With heavy oven mitts, remove the skillet from the oven and put it on a heat-proof surface. Be careful because it's going to be hot.
Pour the batter into the skillet, evenly covering the apples.
Return the skillet to the oven and bake, uncovered for 15 to 20 minutes. It will be puffed and golden when done.
When the Dutch baby is done carefully remove it from the skillet, slice and serve hot.
Caramel Cream Sauce
Combine 3/4 cup sugar and 1/4 water in a heavy bottom saucepan with high sides. Boil the mixture over a medium high heat until the water evaporates and the sugar begins to melt. Reduce the heat and, stirring constantly, continue to cook until the sugar is completely melted and it is a dark amber color. The whole process takes about 20 minutes.
Remove the melted sugar from the heat and add the cream gradually, whisking constantly. The cream will foam up quite a bit, which is why you want to use a pan with high sides. The sugar may clump,but keep whisking and it will melt. Add the vanilla and whisk again. Set aside to cool slightly.
This sauce is a liquid, more like a flavored cream than a caramel sauce. You could reduce the amount of whipping cream to make it thicker.
I like to pour the caramel sauce in a creamer or glass jar and place it on the table. This way, guests can take as much or little as they like. If you have any left over, it will keep in the refrigerator for about 3 days. It's great on oatmeal!
Time to prepare: 1 hour, 10 minutes.