Vanilla Bean Flan

Instructions

Preheat oven to 350°F.
Heat 1% milk with vanilla bean halves in a small saucepan over moderate heat until hot. Remove from heat, cover, then steep 20 minutes.

Cook sugar in a 6-inch nonstick skillet over moderately low heat, swirling skillet to help sugar melt evenly, until melted and pale golden. Continue to cook, swirling skillet, until deep caramel, 1 to 2 minutes. Immediately pour into custard cups, tilting cups to coat bottom. Let caramel cool.

Whisk together whole egg, yolk, condensed milk, and a pinch of salt until smooth. Discard vanilla bean pod from steeped milk and gradually whisk milk into egg mixture. 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. Remove cups from water bath and cool on a rack. Chill, uncovered, at least 2 hours.

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

Active time: 30 min Start to finish: 3 1/2 hr.
Servings: Serves 4.