Vanilla Bean Flan

Directions

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.