Instructions

1. Position rack in center of oven and preheat to 350 F.
2. Combine milk, half & half & salt in heavy medium saucepan. Scrape seeds from vanilla bean into dairy mixture; add bean shell. Bring to simmer over medium heat. Remove from heat and let steep 30 min.
3. Meanwhile, combine 1 cup sugar and 1/3 cup water in a metal flan container. (
4. Before I owned a flan pan, I used a rice steamer metal insert!) Stir with wooden spoon over low heat until sugar dissolves. Increase heat to high and cook without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Using oven mitts as aid, immediately tilt the container to coat sides. Set container into a baking pan.
5. Whisk eggs and 7 tablespoons sugar until blended (this can be done in a mixer). Gradually whisk dairy mixture into egg mixture. Pour custard into prepared container. Pour enough hot water into baking pan to come halfway up side of container.
6. Bake until flan is gently set, about 45 minutes. Transfer flan to rack and cool. Chill until cold, about 2 hrs. Cover and chill overnight.
   (Can be made 2 days ahead).
7. To serve, run thin, sharp, knife around flan to loosen (if necessary).
8. Carefully, turn over into serving plate allowing caramel syrup to run over and around flan and serve.