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1
Heat oven to 350u00b0F. Combine 3 tablespoons water, sugar, and a pinch of salt in a small saucepan over medium-high heat. Without stirring, melt sugar until completely dissolved, about 5 minutes. Once sugar is melted, turn heat to medium-low and continue to cook until it has a deep amber color, gently swirling the pan occasionally, 15 to 18 minutes. Adjust heat to low, if necessary.
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2
Immediately pour the caramel into an 8-inch cake pan or divide evenly amongst llaneras or ramekins. Allow caramel to cool completely.
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3
While the caramel cools, in a large bowl, combine egg yolks, sweetened condensed milk, evaporated milk, 1/2 vanilla bean and scraped seeds, vanilla extract, and a pinch of salt. Very gently whisk in circular motions. The harder you whisk the more bubbles will form in your custard, leaving bubbles in the finished product. Let sit a few minutes to let vanilla bean marinate, then gently pour mixture through a mesh strainer into a measuring cup. You should have about 3 1/2 cups of mixture. Allow mixture to sit to settle any bubbles that were formed. Pour mixture into the cake pan or divide mixture evenly into llaneras or ramekins.
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4
Place the flan pan inside a roasting pan, then place the roasting pan in the oven. Add simmering water to the roasting pan so it surrounds the flan pan with about 1 inch of water. Bake flan until firm around the edges and still wobbly in the center, 35 to 40 minutes. Bake times will be less for a llanera or ramekins, depending on their size.
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5
Remove flan pan from water bath and let cool until room temperature. Transfer to the fridge and let set, about 4 hours. When ready to serve, remove flan from fridge and let sit 10 minutes. Run a knife around the edges and place a serving platter upside down over the top. Invert flan onto platter, scraping out any loose caramel.
