Butterscotch Flan

Directions

1. 1
   Set eight 4- to 6-ounce (125- to 180-ml) ramekins or custard cups in a roasting pan or deep baking dish.
2. 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.
3. 3
   Pour 1/4 cup (60 ml) water evenly over the sugar to dampen it, but dont stir.
4. 4
   Cook over medium heat until the sugar dissolves, then add the cream of tartar or lemon juice.
5. 5
   Continue to cook without stirring, but swirl the pan if the sugar begins to brown unevenly.
6. 6
   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.
7. 7
   The caramel will bubble up vigorously, then the bubbling will subside.
8. 8
   Stir with a heatproof utensil until any hardened bits of caramel completely dissolve.
9. 9
   Divide the hot caramel evenly among the 8 ramekins, then carefully swirl each ramekin so that the caramel coats the sides halfway up.
10. 10
    Let cool completely.
11. 11
    Preheat the oven to 325F (160C).
12. 12
    To make the custard, in a medium saucepan, heat the milk until warm.
13. 13
    In a medium bowl, whisk together the eggs and egg yolks.
14. 14
    Gradually whisk the warm milk into the eggs, whisking constantly as you pour to prevent the eggs from cooking.
15. 15
    Add the brown sugar, vanilla, and salt and whisk until the sugar completely dissolves.
16. 16
    Pour the mixture through a mesh strainer into a large measuring cup or pitcher.
17. 17
    Divide the custard mixture evenly among the caramel-lined ramekins.
18. 18
    Fill the roasting pan or baking dish with warm water to reach halfway up the sides of the ramekins.
19. 19
    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.
20. 20
    Transfer the custards from the water bath to a wire rack and let cool completely.
21. 21
    Cover with plastic wrap and refrigerate until chilled.
22. 22
    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.
23. 23
    Shake a few times to release the custard, then lift off the ramekin.
24. 24
    (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.)
25. 25
    Pour any caramel remaining in the ramekin over the flan.
26. 26
    Serve the flans cold.
27. 27
    I like these custards all by themselves, but I welcome Mexican Wedding Cookies (page 210) served alongside.
28. 28
    The baked flans will keep for up to 3 days in the refrigerator.
29. 29
    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).