Recipe Database
1 1/2 cups of sugar
1 cup of water
2 cups of milk
2 cups half and half
8 eggs
4 egg yolks
3/4 cup sugar
1 vanilla bean split and scraped

Pre heat oven to 325. Make a caramel by combing 1 1/2 cups sugar with water in a med sauce pan cooking for about 15 minutes till it turns an amber brown. When the Carmel reaches this stage carefully pout it into a 9 inch casserole dish. Swirl to coat the sides just a little. Set aside. Heat the milk and 1/2 and 1/2 with the vanilla bean. Bring to a boil but be careful. In another bowl whisk the eggs and and egg yolks with the 3/4 cup sugar. Slowly add the hot milk into the eggs SLOWLY and keep whisking so the eggs don't scramble. Once the eggs are warm them add them all into the bowl with the milk. Pour thru a strainer to remove the vanilla bean. Pour into the Carmel coat casserole dish. Place the flan into a bigger baking dish and add enough water around it to make a water bath. Bake for about 45 -50 minutes remove let sit at room temp about an hour then into the fridge for about 6 hours or overnight. Run a knife around edge,cover with a plate invert and serve.