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1
Position rack in center of oven and preheat to 350F.
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2
Combine cream, milk and salt in heavy medium saucepan.
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3
Scrape seeds from vanilla bean into cream mixture; add bean.
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4
Bring to simmer over medium heat.
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5
Remove from heat and let steep 30 minutes.
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6
Meanwhile, combine 1 cup sugar and 1/3 cup water in another heavy medium saucepan.
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7
Stir over low heat until sugar dissolves.
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8
Increase heat to high and cook without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes.
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9
Quickly pour caramel into six 3/4-cup ramekins or custard cups.
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10
Using oven mitts as aid, immediately tilt each ramekin to coat sides.
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11
Set ramekins into 13x9x2-inch baking pan.
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12
Whisk eggs, egg yolks and 7 tablespoons sugar in medium bowl just until blended.
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13
Gradually and gently whisk cream mixture into egg mixture without creating lots of foam.
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14
Pour custard through small sieve into prepared ramekins, dividing evenly (mixture will fill ramekins).
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15
Pour enough hot water into baking pan to come halfway up sides of ramekins.
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16
Bake until centers of flans are gently set, about 40 minutes.
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17
Transfer flans to rack and cool.
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18
Chill until cold, about 2 hours.
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19
Cover and chill overnight.
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20
(Can be made 2 days ahead.)
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21
To serve, run small sharp knife around flan to loosen.
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22
Turn over onto plate.
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23
Shake gently to release flan.
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24
Carefully lift off ramekin allowing caramel syrup to run over flan.
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25
Repeat with remaining flans and serve.
