Decadent Butterscotch Flan
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- Total: 1 hr
- Prep: 20 min
- Cook: 40 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 284
- Total Fat
- 19 g
- Saturated Fat
- 10 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 0 g
- Sugar
- 18 g
- Protein
- 9 g
- Cholesterol
- 189 mg
- Sodium
- 196 mg
- Total: 1 hr
- Prep: 20 min
- Cook: 40 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 284
- Total Fat
- 19 g
- Saturated Fat
- 10 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 0 g
- Sugar
- 18 g
- Protein
- 9 g
- Cholesterol
- 189 mg
- Sodium
- 196 mg
Ingredients
Directions
- HEAT oven to 350 degrees F. Butter eight individual 6-ounce custard cups. Line a large baking or roasting pan with a doubled paper towel. Set aside. Bring 5 cups of water to boiling in a medium pan. Place 1 tablespoon topping into each custard cup.
- BEAT together cream cheese, sugar and vanilla with an electric mixer until smooth. Beat in eggs, one at a time, until smooth. Blend in milk. Divide egg mixture evenly into 8 custard cups. Place cups in prepared pan. Pour boiling water carefully into the larger pan, to a level halfway up the sides of the custard cups.
- BAKE 35 to 40 minutes or until a paring knife inserted halfway between pan and center of filling comes out clean. Do not overcook. Remove cups from hot water bath and cool on rack for 1 hour or until room temperature. With a sharp thin knife, loosen edge of custard. Invert cups onto individual serving plates. Let stand a few seconds. Remove cup and spoon remaining topping in the bottom of the cup over custard. Sprinkle with nutmeg.
- VARIATION
- CREME CARAMEL: Replace Buttersctoch topping with Smucker's Hot Caramel Topping and omit the nutmeg.
