Caramel Apple Dutch Baby
By Joe
Source: NYT Cooking.
A cinnamon-spiced Dutch pancake crowned with apples cooked down into a rich, glossy caramel sauce.
Always check the labels of the products you use.
Method
- 1
Heat Pan. Preheat a 25 cm cast-iron or ovenproof frying pan in a 220 °C (200 °C fan) oven, add 55 g unsalted butter and leave 2-3 minutes to melt.
- 2
Mix Batter. Whisk together 3 large eggs, 95 g plain flour, 160 ml whole milk, 3 tbsp dark brown sugar, 1 tsp vanilla, ¾ tsp ground cinnamon, ½ tsp fine salt and ¼ tsp ground nutmeg in a large bowl until smooth.
- 3
Bake. Pour the batter into the hot buttered pan and bake 20-25 minutes until puffed at the edges and deep golden.
- 4
Caramel Apples. While the pancake bakes, melt 28 g unsalted butter in a separate frying pan over medium heat, stir in 60 ml double cream and 110 g dark brown sugar, add 450 g firm baking apples (peeled, cored and sliced into 2.5 cm pieces) and cook, stirring often, 8-10 minutes until the caramel thickens and apples soften; finish by stirring in ¾ tsp vanilla, a pinch of cinnamon and a pinch of salt.
- 5
Plate. Slide the warm pancake onto a plate, pile the caramel apples on top, slice into wedges and serve with whipped cream or ice cream if you like.
Storage
Serve warm. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Free sugars
35.6 g per serving
71.2 % of the 50 g daily maximum · 142.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 25 cm cast-iron or ovenproof frying pan
- large frying pan
- oven gloves
- large bowl
- whisk
- wooden spoon
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 564 kcal |
| Protein | 9.4 g |
| Carbohydrate | 71.4 g |
| of which sugars | 48.9 g |
| of which free sugars | 35.6 g |
| Fat | 27.6 g |
| of which saturates | 16.2 g |
| Fibre | 3.4 g |
| Salt | 1.13 g |
Protein per 100 kcal
1.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
