Vanilla Bean Flan Recipe
- 1 1/4 cups 1% milk
- 1 vanilla bean, split lengthwise
- 1/4 cup sugar
- 1 large egg
- 1 large egg yolk
- 1/4 cup nonfat sweetened condensed milk
- Special equipment: 4 (5- to 6-oz) deep custard cups or ramekins
- 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.
