VANILLA FLAN WITH BUTTERSCOTCH SAUCE

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Vanilla Flan With Butterscotch Sauce image

For this recipe, simply press the brown sugar and a little salt into the bottom of the dish. As the flan cooks and cools, it will caramelize and form it's own sauce.

Provided by threeovens

Categories     < 60 Mins

Time 1h

Yield 8 serving(s)

Number Of Ingredients 6

3 cups half-and-half
1 vanilla beans or 2 teaspoons vanilla extract
1/2 cup brown sugar, packed
1/2 teaspoon salt
5 eggs
1/2 cup granulated sugar

Steps:

  • Heat a medium saucepan, over medium heat, with the half and half and vanilla until steaming, about 3 minutes; remove from heat, cover, and allow to steep 15 minutes (skip this step if using vanilla extract).
  • Position rack to lower third of oven; preheat to 350 degrees F.
  • In a small bowl, combine brown sugar and 1/4 teaspoon salt, pressing with spoon to remove any lumps; dump into a 9 inch pie pan and press down in an even layer.
  • Remove vanilla bean from half and half, scrape out seeds, and return seeds to half and half; heat to steaming, about 1 or 2 minutes.
  • In a large bowl, whisk together eggs, granulated sugar, and 1/4 teaspoon salt; gradually whisk in half and half mixture until well combined (if using vanilla extract, you would add it here).
  • Pour mixture into pie plate (do not worry if some of the sugar floats up, it will eventually settle back down to the bottom.
  • Place pie plate in a deep roasting pan; fill roasting pan with enough water to come halfway up the sides of the pie plate.
  • Bake for 35 to 40 minutes until a knife inserted in center comes out clean.
  • Cool flan on wire rack for 30 minutes, cover, and cool in refrigerator at least 6 hours or overnight.
  • To serve, run a knife around edge and invert on a serving dish.

Nutrition Facts : Calories 264.1, Fat 13.5, SaturatedFat 7.5, Cholesterol 165.8, Sodium 231.7, Carbohydrate 30, Sugar 26.1, Protein 6.6

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