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1
Preheat oven to 325 degrees F. Make caramel by combining sugar and water in a medium saucepan and cooking over moderate heat swirling occasionally until color begins to turn golden, about 12 to 15 minutes.
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2
Turn heat to low and continue cooking and swirling constantly until color is dark brown and mixture smells of caramel.
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3
Remove from heat and pour into a 9-inch round cake pan.
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4
Using a towel or hot pad, tilt pan and swirl caramel to coat the bottom and sides well.
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5
It will need a few minutes to cool down in order for about 1/4-inch of caramel to stick to the pan.
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6
Then pour excess back into the pot it was cooked in and add 2 cups milk.
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7
Cook over low heat, stirring frequently, to dissolve excess caramel into milk, about 3 to 5 minutes.
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8
Strain warm milk and caramel mixture in a bowl and add cold half and half.
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9
Mix well.
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10
Add sugar, eggs, yolks and vanilla.
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11
Whisk custard to mix and strain into caramelized pan.
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12
Set flan into a roasting pan in the oven and pour boiling water into roasting pan until it rises halfway up the sides of the cake pan.
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13
Bake for 40 to 45 minutes or until center feels just firm when pressed gently with the fingertips.
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14
Set aside to cool for about 1 1/2 hours then cover with plastic wrap and refrigerate overnight or up to 4 days.
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15
To serve, run a knife along the inside edge to loosen.
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16
Cover with a platter and quickly invert.
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17
Carefully drain excess caramel into a small sauce pitcher and reserve.
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18
Serve wedges of flan on dessert plates topped with extra caramel sauce.
