Recipes and Cooking Vanilla Flan with Butterscotch Sauce 4.1 (23) Try this butterscotch twist on the traditional caramel flan recipe! Vanilla flan cake cooked to a creamy perfection and topped with a sweet butterscotch sauce has never tasted so good. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 1, 2010 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 25 mins Bake Time: 35 mins Cool Time: 30 mins Chill Time: 6 hrs Stand Time: 15 mins Total Time: 7 hrs 45 mins Servings: 8 Jump to Nutrition Facts Ingredients 3 cup half-and-half 1 vanilla bean or 2 tsp. vanilla extract ½ cup packed dark brown sugar ½ teaspoon salt 5 eggs ½ cup granulated sugar Directions In medium saucepan heat half-and-half and vanilla bean over medium heat until steaming (140 degrees F to 145 degrees F), about 3 minutes (too hot to insert a finger for more than a moment). Remove from heat; cover. Steep for 15 minutes. Position rack in lower third of oven. Preheat oven to 350 degrees F. In small bowl combine brown sugar and 1/4 tsp. of the salt, pinching and mashing to eliminate lumps. Spoon mixture into 9-inch deep pie plate. Pack into firm, even layer. Remove bean from half-and-half (let cool if hot to handle); cut bean lengthwise. With point of small knife, scrape seeds from bean and add to half-and-half. Briefly reheat mixture for 1 to 2 minutes, just to steaming. In large bowl whisk eggs, granulated 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 35 to 40 minutes or until a knife inserted in center comes out clean. Carefully remove pie plate from roasting pan. 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. Invert onto serving plate. Makes 8 servings. Print Nutrition Facts (per serving) 282 Calories 13g Fat 35g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 282 % Daily Value * Total Fat 13g 17% Saturated Fat 7g 35% Cholesterol 165mg 55% Sodium 231mg 10% Total Carbohydrate 35g 13% Total Sugars 31g Protein 7g Vitamin C 0.6mg 3% Calcium 131.3mg 10% Iron 0.7mg 4% Potassium 184mg 4% Folate, total 16.1mcg Vitamin B-12 0.7mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.