Vanilla Bean Flan

1. 1

   Preheat oven to 350F.

2. 2

   Heat 1% milk with vanilla bean halves in a small saucepan over moderate heat until hot.

3. 3

   Remove from heat, cover, then steep 20 minutes.

4. 4

   Cook sugar in a 6-inch nonstick skillet over moderately low heat, swirling skillet to help sugar melt evenly, until melted and pale golden.

5. 5

   Continue to cook, swirling skillet, until deep caramel, 1 to 2 minutes.

6. 6

   Immediately pour into custard cups, tilting cups to coat bottom.

7. 7

   Let caramel cool.

8. 8

   Whisk together whole egg, yolk, condensed milk, and a pinch of salt until smooth.

9. 9

   Discard vanilla bean pod from steeped milk and gradually whisk milk into egg mixture.

10. 10

    Divide custard among cups and bake in a water bath, loosely covered with a sheet of foil, in middle of oven until custard is set but still trembles slightly, 35 to 40 minutes.

11. 11

    Remove cups from water bath and cool on a rack.

12. 12

    Chill, uncovered, at least 2 hours.

13. 13

    Unmold flans by running a knife around edges to loosen and inverting onto plates.

No additional tips available.