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1
Scrape seeds from vanilla bean into a large heavy saucepan and stir in pods, milk, and sugar.
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2
Bring mixture to a gentle simmer, then place a small saucer upside down in pot to keep mixture from sticking to bottom or forming a crust.
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3
Cook over very low heat, stirring occasionally, until thick and brown, about 2 1/2 to 3 hours.
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4
Cool.
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5
Preheat oven to 325 F. Place eight 6-ounce ramekins in shallow baking pan.
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6
Combine sugar, corn syrup, and water in small saucepan with pouring lip.
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7
Stir over medium heat until sugar dissolves.
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8
Increase heat and boil without stirring until deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan.
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9
Immediately pour caramel into ramekins, tilting and rotating ramekins to coat bottom and rewarming caramel over medium heat if it gets too thick.
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10
Whisk together egg and yolks in large bowl.
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11
Whisk in dulce de leche.
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12
Strain mixture through sieve into large measuring cup and pour into ramekins, diving evenly.
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13
Place baking pan in oven.
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14
Pour enough hot water into pan to come two-thirds up sides of ramekins.
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15
Cover pan tightly with aluminum foil and bake 30 minutes.
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16
Tent foil to vent steam and continue to bake 10 to 15 minutes, until flans are set around edges but still slightly wobbly in centers.
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17
Using metal spatula, transfer flans in ramekins to rack; cool 30 minutes.
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18
Chill at least 3 hours and up to 2 days.
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19
To unmold flans, run a small knife around edges to loosen.
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20
Invert onto plates.
