Vanilla Flan with Butterscotch Sauce

Preheat oven to 350F degrees. In medium saucepan, heat half-and-half over medium heat until steaming (about 3 minutes). Remove from heat and add in vanilla.

Position rack in lower third of oven. In small bowl, combine brown sugar, 1/4 teaspoon salt, pinching and mashing to eliminate any lumps. Spoon mixture into 9-inch deep-dish pie plate. Pack into a firm, even layer.

In large bowl, whisk eggs, granulated sugar and remaining salt. Gradually whisk in half-and-half mixture until well combined. Slowly pour egg mixture in pie plate over brown sugar. 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 for 30 minutes. Cover and refrigerate at least 6 hours. When ready to serve, run a thin metal spatula or knife around edge of flan and invert onto serving plate.

Makes 8 servings.