Vanilla Flan With Butterscotch Sauce

1. 1

   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).

2. 2

   Position rack to lower third of oven; preheat to 350 degrees F.

3. 3

   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.

4. 4

   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.

5. 5

   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).

6. 6

   Pour mixture into pie plate (do not worry if some of the sugar floats up, it will eventually settle back down to the bottom.

7. 7

   Place pie plate in a deep roasting pan; fill roasting pan with enough water to come halfway up the sides of the pie plate.

8. 8

   Bake for 35 to 40 minutes until a knife inserted in center comes out clean.

9. 9

   Cool flan on wire rack for 30 minutes, cover, and cool in refrigerator at least 6 hours or overnight.

10. 10

    To serve, run a knife around edge and invert on a serving dish.

* Per serving · 4 servings · Values may vary.