Dutch Baby with Suzette Caramel
 
 
A pillowy Dutch Baby, drenched in Suzette Caramel - inspired by the retro classic, Crêpes Suzette!
Author:
Serves: 2 - 4
Ingredients
For the Suzette Caramel:
  • 2 oranges
  • ½ cup (110g) sugar
  • 1 stick (110g) butter
  • 2 shots (80ml or ⅓ cup) orange liquer (I used Grand Marnier, but Cointreau or Orange Curacao would work)
For the Dutch Baby:
  • 2 tbsp (25g) butter
  • ⅔ cup (100g) plain flour
  • 2 tbsp sugar
  • pinch of salt
  • 3 eggs
  • ¾ cup (185ml) milk
Instructions
  1. Preheat the oven to 400F/200C.
  2. First make the sauce. Grate the zest from both the oranges, and place into a small, heavy based saucepan. Peel and slice or segment one of the oranges, setting the pieces aside for serving - add any excess juice from that into the saucepan.
  3. Juice the second orange straight into the saucepan, and add the sugar. Place over a high heat and bring to the boil. Boil the mixture for at least 10 minutes, or until it turns very syrupy and takes on an amber colour.
  4. Slowly whisk in the butter, stirring all the while to incorporate, and then remove from the heat, carefully stir in the liquer, and set aside.
  5. To make the Dutch Baby, place the butter into an 8 or 9 inch cast iron pan (or similar vessel), and place in the oven to heat up.
  6. In a medium bowl, whisk together the flour, sugar and salt. Whisk in the eggs, followed by the milk, making sure there are no lumps.
  7. When the butter in the pan has melted, carefully remove the pan from the oven, pour in the batter, and place it straight back in. Bake for 18-20 minutes, or until puffed up and golden.
  8. Gently reheat the sauce, if necessary, and serve the Dutch Baby straight from the oven, topped with the sliced orange, and plenty of Suzette Caramel sauce!
Recipe by The Sugar Hit at http://www.thesugarhit.com/2014/05/dutch-baby-with-suzette-caramel.html