Recipe courtesy of Mary Sue Milliken and Susan Feniger
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6 hr 10 min
5 hr
1 hr 10 min



Prepare the caramel and coat a 9-inch round cake pan, reserving the extra caramel sauce in the refrigerator as directed above. Preheat oven to 325 degrees. In large mixing bowl gently whisk together eggs, egg yolks, 1/2 cup sugar, vanilla extract and half-and-half. Whisk together without incorporating any air. In saucepan pour condensed milk. Split vanilla bean lengthwise and, using tip of a paring knife, scrape seeds into the milk. Add the bean and bring to a boil. Once milk has reached a boil, pour into egg mixture, whisking continuously, until fully combined. Pass through a strainer into the caramel coated cake pan. Place inside a large roasting pan and pour hot tap water into the roasting pan until it rises halfway up the sides of the flan. Bake for 1 hour to 1 hour and 10 minutes, until the center feels firm when pressed. Set aside to cool in the pan of water. Once cool, remove from the water bath, cover with plastic wrap and refrigerate 4 to 6 hours or overnight. To serve, run a knife along the inside of the pan and gently press the center of the bottom to loosen. Cover with a platter, invert and lift off the pan. Excess caramel can be drained from the cake pan and added to the reserved caramel sauce. Cut in wedges and serve topped with cold caramel sauce.

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