Butterscotch Flan

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Brown sugar and evaporated milk give the rich butterscotch flavour to this flan. The lemon juice thickens the mixture and on baking it sets to a firm custard. It’s a strange recipe but one that works.


  • 100 g/4 oz shortcrust pastry


Roll out the pastry on a lightly floured working surface, and use to line an 18 - cm (7 - in) flan ring or tart tin, preferably one with a loose base. Trim the edges neatly and fill the centre with a piece