Decadent Butterscotch Flan Recipes

BUTTERSCOTCH BUDINO

Steps:

• Combine brown sugar, salt, and water in a deep, heavy-bottomed saucepan and place over medium-high heat. Bring to a boil; cook until the caramel is very dark, and bubbles appear, 7 to 10 minutes. Immediately turn off heat.
• Carefully whisk in 2 tablespoons butter; pour in heavy cream and continue to stir. Be careful, as the mixture may boil up in the pan. Stir over medium-low heat until sugar dissolves. Whisk in milk.
• Whisk whole egg, egg yolks, and 2 tablespoons plus 1 teaspoon cornstarch together in a mixing bowl. Slowly whisk in 1 cup of the hot cream mixture to temper the egg mixture. Whisk the egg mixture into the saucepan and increase heat to medium-high. Bring to a simmer, and cook, whisking, until the mixture thickens, about 2 minutes.
• Remove from heat and pour into a fine-mesh strainer set over a bowl to remove any lumps. Whisk in rum.
• Pour into serving glasses. Let cool to room temperature, about 20 minutes, before wrapping in plastic wrap and refrigerating until thoroughly chilled, 3 to 4 hours.

PLAIN FLAN

Steps:

• Prepare the caramel and coat a 9-inch round cake pan, reserving the extra caramel sauce in the refrigerator as directed above. Preheat oven to 325 degrees. In large mixing bowl gently whisk together eggs, egg yolks, 1/2 cup sugar, vanilla extract and half-and-half. Whisk together without incorporating any air. In saucepan pour condensed milk. Split vanilla bean lengthwise and, using tip of a paring knife, scrape seeds into the milk. Add the bean and bring to a boil. Once milk has reached a boil, pour into egg mixture, whisking continuously, until fully combined. Pass through a strainer into the caramel coated cake pan. Place inside a large roasting pan and pour hot tap water into the roasting pan until it rises halfway up the sides of the flan. Bake for 1 hour to 1 hour and 10 minutes, until the center feels firm when pressed. Set aside to cool in the pan of water. Once cool, remove from the water bath, cover with plastic wrap and refrigerate 4 to 6 hours or overnight. To serve, run a knife along the inside of the pan and gently press the center of the bottom to loosen. Cover with a platter, invert and lift off the pan. Excess caramel can be drained from the cake pan and added to the reserved caramel sauce. Cut in wedges and serve topped with cold caramel sauce.

VANILLA FLAN WITH BUTTERSCOTCH SAUCE

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.

EGGNOG FLAN

Steps:

• Preheat the oven to 325 degrees F. Stir the sugar and 2 tablespoons water in a medium skillet. Bring to a boil over medium-high heat and cook, swirling the pan but not stirring, until deep amber, 5 to 7 minutes. Pour the caramel into a shallow 10-inch-round cake pan, tilting the pan so the caramel evenly coats the bottom.
• Bring a kettle of water to a boil. Whisk the eggnog and eggs in a large bowl until smooth, being careful not to beat in too much air. Pour the eggnog mixture over the caramel in the pan, then place in a large roasting pan. Fill the roasting pan with enough boiling water to come halfway up the side of the cake pan.
• Loosely cover the roasting pan with foil and bake 1 hour. Remove the foil and continue baking until the custard is set but still quivers, 40 minutes to 1 hour.
• Remove the flan from the roasting pan and let cool to room temperature, then cover and refrigerate until cold and set, about 2 hours. To serve, run a thin knife around the edge of the flan, place an inverted flat plate over the pan and flip to unmold.