The live indication I prefab a Country Kid, I prefab it with season fruit. At the second, I wondered out aloud virtually making a Come writing - maybe with apples and brown sauce. I was reliable that someone would withdraw up that agglomeration and run with it. But it's been over a year now and, as far as I copulate, no one has.
Cured … I couldn't vindicatory let that high thought sit there un-baked. Someone had to do it!
I'm amused to say that it is every artefact I imagined. The chromatic sauce tastes rightful like the decorativeness on a chromatic apple. The caramel direction beneath makes a lot - more than you'll poorness for this ply, but I'm pretty trustworthy you won't eff any discommode uncovering other uses for it. In fact, I would go so far to say that yet if you don't want to get a Country Infant, you should wee this brownness sauce. Yes, it's that honorable. It's caramel in it's purest modify, right caramelized sweetener and emollient. I woodenware it on rimed or hearty it a bit.
utilized Cortland apples, which are a large hot apple and pause their modify really advisable when saute. That said, I don't imagine you can go evil with any apple in this one. Fitting tidy reliable they are weak before your skillet goes in to the oven, as they don't soften often piece in the oven.
Ingredients
Caramel Sauce:
- 200 g (1 cup) white sugar
- 1 Tbsp water
- 200 ml (7 fl oz) heavy, 35% whipping cream
Dutch Baby Batter:
- 4 Tbsp unsalted butter, DIVIDED
- 4 large eggs
- 3/4 cup whole milk
- 3/4 cup all-purpose flour
- 3 Tbsp sugar, DIVIDED
- 1 tsp vanilla extract
- 1/4 tsp kosher salt (or pinch of table salt)
- 1 medium-large apple, peeled, halved, cored, then cut into thin
- Powdered sugar, for dusting
- Vanilla Ice Cream (optional)
- Walnuts or pecans, for garnish (optional)
Instructions
- For the caramel sauce: In a large saucepan over medium heat, stir together the sugar and water with a wooden spoon. Meanwhile, gently warm the cream in a small saucepan. Place a medium bowl out to pour the caramel in to when cooked.
- (* The sugar will start off like wet sand. As you stir, it will actually become drier - like dry sand. Stir some more and it will become sugar nuggets. This is the last stage before it begins to melt. Keep stirring until the nuggets are mostly dissolved, then stop stirring. The liquid will already be amber at this point, so you probably won't need to cook much after it completely liquefies.)
- Heat the sugar, stirring almost constantly until the sugar melts. Once the sugar becomes liquid, quit stirring (but you can swirl the liquid in the pan). Continue cooking briefly until liquid is a medium amber colour. Remove from heat and carefully (it will spatter!), add one-third of the cream to the caramel and, once the bubbling has subsided, whisk in the remaining cream. Immediately pour the mixture into the bowl you set out earlier and set aside until completely cooled. Cover and refrigerate.
- Preheat oven to 425°F.
- Melt 2 Tbsp. in the microwave and then pour into a blender or food processor. Add the eggs, milk, flour, 1 Tbsp. of the sugar, vanilla extract, and salt. Blend batter until smooth. Let sit in blender, while you prepare the apples.
- Heat a 12-inch cast-iron skillet over medium heat. Add the remaining 2 Tbsp. of butter and melt. Add the remaining 2 Tbsp. sugar and cook, stirring constantly, until the sugar starts to caramelize, about 2 minutes. Add the sliced apples to the skillet and increase heat to medium-high. Cook, stirring frequently, until softened, about 2 minutes.
- Briefly re-blend the batter, then pour evenly over apples. Transfer the skillet to the pre-heated oven.
- Bake pancake until puffed and golden brown all over, about 18-22 minutes. It will deflate as soon as it’s removed from the oven. Don’t despair. That’s what it is supposed to do.
- Dust pancake generously with powdered sugar and top with 3 or 4 scoops of vanilla ice cream. Top ice cream with some caramel sauce and garnish with nuts, if desired. Serve immediately.