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1
Prepare the caramel and coat a 9-inch round cake pan, reserving the extra caramel sauce in the refrigerator as directed above.
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2
Preheat oven to 325 degrees.
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3
In large mixing bowl gently whisk together eggs, egg yolks, 1/2 cup sugar, vanilla extract and half-and-half.
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4
Whisk together without incorporating any air.
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5
In saucepan pour condensed milk.
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6
Split vanilla bean lengthwise and, using tip of a paring knife, scrape seeds into the milk.
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7
Add the bean and bring to a boil.
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8
Once milk has reached a boil, pour into egg mixture, whisking continuously, until fully combined.
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9
Pass through a strainer into the caramel coated cake pan.
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10
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.
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11
Bake for 1 hour to 1 hour and 10 minutes, until the center feels firm when pressed.
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12
Set aside to cool in the pan of water.
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13
Once cool, remove from the water bath, cover with plastic wrap and refrigerate 4 to 6 hours or overnight.
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14
To serve, run a knife along the inside of the pan and gently press the center of the bottom to loosen.
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15
Cover with a platter, invert and lift off the pan.
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16
Excess caramel can be drained from the cake pan and added to the reserved caramel sauce.
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17
Cut in wedges and serve topped with cold caramel sauce.
