It’s October in The Valley. Which, incidentally is a lot like summer in The Valley, perhaps a little cooler in the evenings. The weather feels like anything but fall and I have to blast the AC just to turn the oven on. This is the season of comfort food, rich decadent dishes and indulgence. It’s a time for soups and stews and spiced desserts. It’s time for pumpkin everything.
I’ve taken this last point very seriously. I’ve been experimenting with pumpkin in many different recipes and find that I love how pumpkin pairs with my homemade salted caramel sauce. Two ingredients never came together so well…and the possibilities are endless.
In the past I’ve relied on other’s recipes to make caramel sauce. I found a few that worked well and told myself it was best not to mess with a good thing. But as I have partnered up with Sweet is the Spice and their Heed the Need charity this holiday season, I wanted to use one of their spice blends in my own original recipe.
Sweet and Salty Surrender is a salt and sugar spice blend with a hint of maple and my favorite because it appeals to my love of things savory and sweet. It is the absolute perfect addition to any caramel sauce recipe and gives it an incredible flavor, perfect for holidays cooking. You can use this sauce on waffles pancakes, make caramel ice cream, drizzle some in your morning coffee, swirl it into pumpkin or pecan pies, or add it into any number of fall and winter recipes!
This Dutch baby is very similar to my classic recipe with a few small changes. Sweet pumpkin pure, fresh sage, salted caramel, and Sweet and Salty Surrender. Topped with more caramel, toasted walnuts and creamy vanilla ice cream it’s a sweet dish that works for dessert—and I argue breakfast—and taste like October!
- For the Caramel Sauce
- 1 cup sugar
- 1 stick butter, cubed
- 1 Tbsp. Sweet and Salty Surrender
- ¾ cups heavy cream
- 1 tsp. vanilla extract
- For the Dutch Baby
- 3 eggs
- 2/3 cup almond milk (or regular milk)
- 2/3 cup flour
- ¼ tsp. vanilla extract
- ¼ cup pumpkin purée
- 2 tsp. minced sage
- ¼ tsp. cinnamon
- Pinch nutmeg
- 1 Tbsp. Sweet and Salty Surrender
- 1 Tbsp. salted caramel sauce
- 3 Tbsp. unsalted butter, room temperature
- ½ cup toasted walnuts, optional
- Make the Caramel Sauce
- In a medium, heavy-bottomed saucepan melt the sugar and Sweet and Salty Surrender over medium heat. Stir occasionally with a wooden or heat-proof spoon.
- Clumps will form but eventually the mixture will melt into a golden amber hue, be careful not to burn. Be very careful, melted sugar burns and can stick to your skin.
- Carefully add in butter, mixture may bubble up, and stir until completely melted.
- Carefully add in heavy cream and vanilla stirring well. Mixture may bubble up again.
- Allow mixture to boil for a minute before turning off the heat. Let caramel cool a bit before transferring to a glass jar.
- Make the Dutch Baby
- Preheat oven to 450°F and place a 10-12 inch cast iron skillet or ovenproof pan on the center rack in the oven. You may want to remove the top rack just to be sure it doesn't get in the way of the puffing up process.
- In a large bowl or stand mixer whisk eggs until light and frothy.
- Slowly add in milk, flour, vanilla, sage, pumpkin, cinnamon, nutmeg, caramel, and sweet is the spice.
- When the oven is ready, remove the skillet, add butter, and swirl the skillet to coat bottom and sides.
- Pour mixture into skillet and immediately return to oven.
- Bake for 15-20 minutes, or until golden and all puffed up!
- Meanwhile toast walnuts over medium heat in a skillet for a few minutes. Careful not to burn!
- Serve Dutch baby with more caramel sauce, vanilla ice cream, and walnuts!