• For this recipe, you should use a skillet however if you do not have one like me, simply use a 9-inch (22 cm) round baking dish like you would usually do, set aside.

  NOTE: For this recipe, I used my large round mold from bonCOOK placed on top of a medium perforated baking sheet.
• Preheat oven to 425℉/220℃.

APPLE DUTCH BABY PREPARATION

• Once your oven is preheated, place butter directly in your prepared baking pan and let it melt in the oven while preparing your batter.
  2 oz butter
  
• To a blender, add in this order: Eggs, lukewarm milk, granulated sugar, vanilla bean paste, all-purpose flour and sea salt.

  Blend for a few seconds, until combined ; about 10 seconds.
  5 Large eggs, 6.50 oz milk, 2 Tbsp granulated sugar, 2 tsp vanilla bean paste, 3.35 oz all-purpose flour, 1/8 tsp sea salt
  
• Thinly slice the apple and place in a mixing bowl.

  Add the ground cinnamon and toss to coat.
  1 apple, 1/2 tsp ground cinnamon
  
• Once the butter has melted, carefully take your tray out of the oven and gently pour the batter into the hot pan.

  Place the apple slices on top of batter, spreading them out so they do not overlap.

  Return the tray back to the preheated oven.
  

BAKE!

• Bake for 25 minutes at 425℉/220℃. (Every oven heats differently, monitor your Dutch Baby from 20 minutes). It is ready when it is golden brown, fully puffed high up the sides of the pan, and the center is set rather than wet. It should feel firm to the touch, and the edges will be crispy, with the center holding a slightly paler color. 
  
• Once your Apple Dutch Baby is out of the oven, drizzle with the caramel sauce and dust with powdered sugar. Serve immediately. Enjoy & Bon Appétit!
  Powdered sugar
  

SALTED CARAMEL SAUCE PREPARATION

• In a medium saucepan, melt the butter over medium heat.

  Add brown sugar, stir to combine.

  Cook for 5 minutes, stirring constantly until it mixture thickens.
  2 oz butter, 5.10 oz light brown sugar
  
• Carefully pour in heavy cream, vanilla bean paste and sea salt.

  Remove from heat and stir to combine. Let cool slightly before pouring into a glass jar. It will get thicker once completely cooled down.

  NOTE: The Salted Caramel sauce can be stored in the refrigerator up to 3 weeks.
  4 oz heavy cream, 1 1/2 tsp vanilla bean paste, 1/4 tsp flakey sea salt