Turning cream into this browned, decadent custard is only made better by devouring it fireside in the dead of winter. Can be made up to four days ahead.
1 large can evaporated milk
12 ounces heavy cream or half and half
½ cup brown sugar
3 tablespoons butter
7 large egg yolks, whisked
2 teaspoons vanilla extract
1 cup granulated sugar
In a heavy pot, bring milk, cream, sugar and butter to a boil. Reduce to medium heat. Watch closely, whisking often as it cooks. When lightly browned (about 15 minutes), remove from heat and let cool a bit. Whisk yolks and vanilla together in a bowl. Slowly drizzle into cooled butterscotch mixture while whisking rapidly to temper and prevent “cooking” the egg.
Preheat oven to 325 degrees. Place 8 custard cups into a large roasting pan(s). Ladle custard into cups, filling about ⅔ full. Fill roasting pan with hot tap water halfway up sides of the cups. Bake about 25 minutes until slightly “jiggly.” Carefully remove cups onto a cooling rack, then put into refrigerator, covered until well chilled (at least 4 hours or overnight).
Before serving, scatter 2–3 tablespoons of sugar over each custard. Using torch, or under preheated oven broiler, heat until golden brown, watching closely to avoid burning the sugar. Let sit (or chill) at least 30 minutes for sugar to harden. Sprinkle with flaky salt and serve cold.