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1
Combine 1 cup of the sugar and the water in a small, heavy saucepan and cook over medium heat until the sugar dissolves and turns a dark golden color (once it starts changing color, you can swirl it around so it caramelizes evenly).
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2
Remove from the heat and whisk in the apricot preserves (be careful because it may splash and steam a little).
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3
Return to the heat and continue to stir until the jam is dissolved.
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4
Divide among 8 ramekins, swirling around to coat the bottoms and sides.
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5
Preheat the oven to 350F.
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6
Place the milk in a saucepan.
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7
Scrape the vanilla bean with the tip of a knife over the pan, then add the pod to the pan as well.
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8
Cook over medium heat to scald the milk.
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9
Meanwhile, combine the eggs, egg yolks, and the remaining 1/2 cup sugar in a large mixing bowl, and place the mixing bowl on top of a towel to keep it from wobbling while you whisk in the hot liquid.
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10
Slowly strain about 1/2 cup of the hot milk mixture into the egg mixture while whisking.
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11
Strain the rest of the milk and whisk gently (try to prevent excess bubbles from forming) and add the chestnut puree, whisking until its smooth.
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12
Place the coated ramekins, evenly spaced, in a towel-lined baking dish to prevent them from sliding.
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13
Divide the mixture among the ramekins.
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14
If there are any excess bubbles, remove them with a spoon before baking.
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15
Carefully pour hot water three-quarters of the way up the dish and cover loosely with aluminum foil.
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16
Bake until the flans are set along the edges but slightly jiggly in the center, 30 to 40 minutes.
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17
Remove from the oven and remove the ramekins with a towel or tongs.
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18
Let cool for 10 minutes, and then chill in the refrigerator for at least 6 hours (or overnight).
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19
To unmold, warm a small, sharp knife under hot water, dry it quickly, and run it around the edges of the ramekins.
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20
Dip the bottoms of the ramekins into very hot water for about 15 seconds and unmold onto a plate.
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21
The flan can be served chilled or at room temperature.
