Butterscotch Flan
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.
Before preparing this recipe, see Caramelization Guidelines, page 265.
Recipe information
Yield
makes 8 servings
Ingredients
Caramel
Custard
Preparation
Step 1
Set eight 4- to 6-ounce (125- to 180-ml) ramekins or custard cups in a roasting pan or deep baking dish.
Step 2
To make the caramel, spread the 3/4 cup (150 g) sugar in an even layer in a medium heavy-bottomed skillet or saucepan. Pour 1/4 cup (60 ml) water evenly over the sugar to dampen it, but don’t stir. Cook over medium heat until the sugar dissolves, then add the cream of tartar or lemon juice. Continue to cook without stirring, but swirl the pan if the sugar begins to brown unevenly. When the caramel turns dark amber in color and begins to foam a bit, remove from the heat and immediately add the remaining 1/4 cup (60 ml) water. The caramel will bubble up vigorously, then the bubbling will subside. Stir with a heatproof utensil until any hardened bits of caramel completely dissolve. Divide the hot caramel evenly among the 8 ramekins, then carefully swirl each ramekin so that the caramel coats the sides halfway up. Let cool completely.
Step 3
Preheat the oven to 325°F (160°C).
Step 4
To make the custard, in a medium saucepan, heat the milk until warm. In a medium bowl, whisk together the eggs and egg yolks. Gradually whisk the warm milk into the eggs, whisking constantly as you pour to prevent the eggs from cooking. Add the brown sugar, vanilla, and salt and whisk until the sugar completely dissolves. Pour the mixture through a mesh strainer into a large measuring cup or pitcher.
Step 5
Divide the custard mixture evenly among the caramel-lined ramekins. Fill the roasting pan or baking dish with warm water to reach halfway up the sides of the ramekins. Cover the pan tightly with aluminum foil and bake until the perimeters of the custards are just set and the centers are still slightly jiggly, 25 to 35 minutes.
Step 6
Transfer the custards from the water bath to a wire rack and let cool completely. Cover with plastic wrap and refrigerate until chilled.
Step 7
To unmold, run a sharp knife around the inside of each ramekin to loosen the custard, invert a serving plate or bowl over the ramekin, and turn them over together. Shake a few times to release the custard, then lift off the ramekin. (If the custard is stubborn, using a finger, gently pull it away from the side of the ramekin and invert again; it should slide out easily.) Pour any caramel remaining in the ramekin over the flan.
Step 8
Serve the flans cold.
Serving
Step 9
I like these custards all by themselves, but I welcome Mexican Wedding Cookies (page 210) served alongside.
Storage
Step 10
The baked flans will keep for up to 3 days in the refrigerator.
Variation
Step 11
Experiment with different kinds of sugar in the custard, such as Mexican piloncillo, Asian palm sugar, and dark turbinado or cassonade (see Resources, page 270).
