How to Prepare the Caramel:

1. In a small heavy-bottomed saucepan, mix together the sugar and water.

2. Cook the sugar over high heat until the syrup turns a light amber color.

3. Immediately pour into a shallow five-cup baking dish, swirling to coat the bottom and sides of the dish.

How to Prepare the Flan:

1. Preheat the oven to 300 F. In a medium heavy-bottomed saucepan bring the milk, vanilla bean, and half the sugar to a boil.

2. Place the remaining sugar, eggs and egg yolks in a medium bowl, and whisk until just blended. Temper the hot milk mixture into the egg mixture, and pass through a fine strainer into the prepared dish.

3. Bake in a water bath for 1 hour to 1 hour and 15 minutes, or until just set and a knife inserted comes clean. Refrigerate for 8 hours or overnight.

4. To unmold, run a thin knife between the custard and the inside of the baking dish.

5. Place a serving plate upside-down over the pan, and invert the pan with a firm, yet smooth shake.

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