Position oven rack in center of oven and preheat to 350F
Combine cream, milk and salt in a heavy, medium-sized saucepan
Scrape the seeds from the vanilla bean into the cream mixture and then add the bean itself
Bring to a simmer over medium heat. Remove the heat and steep 30 minutes
Meanwhile, in a separate heavy, medium-sized saucepan combine 1 cup sugar and 1/3 cup water. Stir, over low heat, until sugar dissolves. Increase heat to high and cook without stirring until syrup turns a deep amber color
Quickly pour caramel into six ¾ cup ramekins or custard cups. Using oven mitts as an aid, immediately tilt each ramekin to coat the sides. Set the ramekins into a 13x9x2inch baking pan
Whisk the eggs, egg yolks and sugar in a medium bowl just until blended. Gradually and gently whisk the cream mixture into the egg mixture, avoiding creating much foam
Pour custard through a small sieve into the prepared ramekins, dividing evenly (mixture will fill ramekins). Pour enough hot water into the baking pan to reach halfway up the side of each ramekin.
Bake until the centers of each flan are gently set, about 40 minutes. Transfer flan to a rack and cool. Chill for about two hours before serving, or up to two days ahead of serving
To serve, run a small sharp knife around the flan to loosen. Turn them over onto a plate, shaking gently to release the flan. Carefully lift off the ramekin allowing caramel syrup to run over the flan
Dressings & Dips, Mexican
This farm fresh salsa featuring Shamrock Farms Cottage Cheese brings a healthy kick to your table!