Butterscotch Flan

Name: Butterscotch Flan
Yield: makes 8 servings
Ingredients: 1/4 cup (60 ml) plus 1/4 cup (60 ml) water; 3/4 cup (150 g) granulated sugar; Pinch of cream of tartar or a few drops of lemon juice; 3 cups (750 ml) whole milk; 4 large eggs; 4 large egg yolks; 1 1/4 cups (275 g) packed dark brown sugar; 1/4 teaspoon vanilla extract; Big pinch of salt

December 9, 2011

Some people might consider it overkill to mix caramelized sugar with the lush flavor of butterscotch. But since the beauty of being an adult is that we can do pretty much as we please, I don’t feel the need to apologize for mixing the two in one cool custard. If you want to ramp up the flavor of the butterscotch custard with even more flavorful molasses notes than dark brown sugar can supply, try using one of the unrefined brown or cane sugars that can be found in natural food stores. Look for ones that are dark and ruddy, since they tend to have the most flavor.

Cooks' Note

Before preparing this recipe, see Caramelization Guidelines, page 265.

Recipe notes

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