I am a sucker for salted caramel ANYTHING, so when I saw a recipe for a caramel Dutch baby in last month’s Food Network Magazine, I knew my Salted Caramel Dutch Baby version was the perfect way to celebrate five years of food blogging.
That’s right, I have been blogging for five years now. It’s hard to believe that most weeks I have come up with a recipe, an idea or an opinion that I have felt was worth sharing with my readers. Originally inspired by women in my family who nurtured me in their kitchens, my blog has turned a bit away from family recipes and memories. Blogging is still fun for me, so I have no plans to stop and hope to resume more of a focus on my family recipes, of which I have a large collection, mostly untested and going back three generations.
Although my actual blog birthday was September 23, San Diego was mired in a heat wave and there was no way I was turning on my oven. A week later, still stuck in humid, hot weather, we were packing for twelve days in New England – hence, the belated “celebration”.
LtC TIP: Add as much salt to the caramel sauce as you like. We watch our salt consumption pretty carefully, so I used a small amount to add that salted caramel flavor for the dessert.
- 2 large eggs
- ½ cup unbleached all-purpose flour
- ½ cup milk
- 3 tablespoons homemade or commercial caramel sauce, plus ¼-1/2 teaspoon kosher salt
- 3 tablespoons melted butter, divided use
- 1 teaspoon vanilla
- ½ teaspoon kosher salt
- 2 tablespoons butter
- caramel sauce and large-flaked sea salt, such as Maldon's (optional garnishes)
- Preheat a 10-inch ovenproof skillet in a 400 degree oven for 10 minutes.
- Using a blender, combine all the ingredients, except for the garnishes, and blend until smooth.
- Coat the hot skillet with 2 tablespoons of butter.Pour batter into skillet.
- Bake until puffed and browned, about 20 minutes.
- Garnish with a drizzle of caramel and a sprinkling of sea salt.