Hell’s Keep Caramel Sauce With Dutch Baby

Caramel

12 oz Hell’s Keep Belgian Style Golden Ale

Zest of 1/2 orange, in strips

6 allspice berries

2 tbsp unsalted butter

1 1/2 cups brown sugar

1 cup heavy cream

1 tsp vanilla extract

Salt, to season

Chocolate Dutch Baby

4 large eggs

2 tbsp granulated sugar

1/4 tsp salt

1/3 cup all purpose flour

1/4 cup unsweetened cocoa powder, sifted

1/2 cup milk

3 tbsp unsalted butter

Toppings: caramel, ice cream, powdered sugar, fresh fruit

Add Hell’s Keep, orange peel, and allspice to a large saucepan and bring to a boil over medium heat. Cook for 10 minutes, until reduced to 1 cup. Add butter and brown sugar, and cook for another 10 minutes, until gooey and thick.
Stir in heavy cream and cook for 5 minutes. Remove from heat and stir in vanilla and a pinch of salt. Remove orange peel and allspice berries, let cool and store in a jar in the refrigerator.
Heat oven to 425° F. Whisk together eggs, sugar, and salt in a mixing bowl. Whisk in flour and cocoa powder until mostly smooth. Slowly whisk in milk until smooth
Melt butter in a 12-inch ovenproof skillet, swirling it around and up the sides. Turn off heat and pour in batter. Put skillet in the oven and bake until pillowy and set, about 20 minutes. Top with Hell’s Keep caramel sauce, ice cream, powdered sugar and fresh fruit. Serve right away.

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