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Flan with Butterscotch Sauce Recipe

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This recipe for Flan with Butterscotch Sauce is from Eating with the Conner's: A Southern Experience, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 C. half-and-half
2 tsp. vanilla extract
1/2 C. packed brown sugar
1/2 tsp. salt
5 eggs
1/2 C. granulated sugar
Directions:
Directions:
In medium saucepan heat half-and-half and vanilla over medium heat until steaming, about 3 minutes. Remove from heat; cover. Steep for 15 minutes. In small bowl combine brown sugar and 1/4 tsp. of salt. Spoon mixture into 9-inch deep-dish pie plate. Pack into firm, even layer. Briefly reheat milk mixture for 1 to 2 minutes, just to steaming. In large bowl whisk eggs, granualted sugar, and remaining 1/4 tsp. salt. Gradually whisk in warm half-and-half until well-combined. Slowly pour egg mixture in pie plate over brown sugar. Some sugar may float up but will settle to bottom eventually. Place pie plate in deep roasting pan. Place pan in oven. Pour boiling water in roasting pan to halfway up sides of pie plate.

Bake 350º for 35 to 40 minutes until knife inserted in center comes out clean. Cool on wire rack 30 minutes. Cover and refrigerate at least 6 hours or overnight. To serve gently run a thin metal spatula or knife around edge of flan and invert onto serving plate.
Number Of Servings:
Number Of Servings:
8 servings
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
You don't have to caramelize the sugar. The brown sugar and salt pressed into bottom of dish dissolves into a sauce as the flan bakes and chills.

 

 

 

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