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For the Dutch baby:
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1.
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Preheat oven to 425 degrees F and place a cast iron skillet or other oven safe skillet in the oven.
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2.
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Make sure eggs and milk are at room temperature; it helps the Dutch baby get fluffy.
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Combine all ingredients (except coconut oil) into a large bowl and whisk together until smooth.
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3.
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Once oven is preheated, remove skillet and carefully add coconut oil.
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(I used 3 tablespoons coconut oil because my cast iron isnt well seasoned yet.
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You made need less if you have a well-seasoned skillet.)
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Swirl oil around pan, being sure to bring it up the sides.
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4.
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Add batter to hot pan and bake for 15-17 minutes until puffy and golden.
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5.
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Remove from oven and cool.
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It will sink at this point.
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For the blood orange topping:
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1.
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Segment oranges.
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2.
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Add all ingredients to a small bowl and gently stir to combine.
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For the blood orange caramel sauce:
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1.
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Combine sugar, water, and blood orange juice in a medium saucepan.
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Heat over medium high heat and bring to a boil, without stirring.
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2.
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Once the mix has deepened in color (just a few minutes), shut off heat and carefully add soy milk.
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3.
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Return to medium high heat and boil again for about 2-3 minutes, whisking occasionally.
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4.
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Remove from heat and carefully pour into a bowl or small dish.
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If the caramel begins to harden, simply pop in the microwave for 10 seconds to warm up.
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(Recipe adapted from Smitten Kitchen.)
