Flan:
6 large eggs
6 large egg yolks
1/2 cup sugar
2 teaspoons vanilla extract
2 cups half and half
1 vanilla bean
3 cups homemade condensed milk

Homemade Condensed Milk:
6 cups nonfat milk
5 tablespoons sugar

Caramel:
2 cups sugar
1 1/4 cups water

Directions:
For Condensed Milk:
Pour the milk into a medium heavy saucepan and bring to a boil. Reduce to a simmer and cook 45 minutes, stirring occasionally. Stir in the sugar and continue simmering 10 to 15 minutes or until reduced to 3 cups. Strain. Can be refrigerated up to a week.

For Caramel:
Have ready a 9 inch round cake pan. Combine the sugar and 1/2 cup of the water in a medium saucepan. Use a pastry brush dipped in cold water to wash down any sugar granules from the pot's sides. Cook over moderate heat, swirling the pan occasionally, until the color is dark brown and the mixture has the distinctive fragrance of caramel, 10 to 15 minutes. Pour enough of the caramel into the cake pan to coat the bottom and sides. Swirl to coat evenly.

For the Flan:
Preheat the oven to 325°F. In a large mixing bowl, gently whisk together the eggs, egg yolks, sugar, vanilla extract and half-and-half, without incorporating air.

Pour the condensed milk into a saucepan. Split the vanilla bean lengthwise and, using the tip of a paring knife, scrape the black seeds into the milk. Add the bean and bring to a boil. Gradually pour the hot milk into the egg mixture, whisking constantly. Pass through a strainer into the caramel coated cake pan. Place inside a large roasting pan and pour in hot tap water until it rises halfway up the sides of the flan.

Bake 1 hour to 1 hour and 10 minutes, until the center just feels firm when pressed. Set aside to cool in the pan of water. Then remove from the water bath, cover with plastic wrap and refrigerate 4 to 6 hours or overnight.

To serve, run a knife along the inside edge of the pan and gently press the center of the bottom to loosen. Cover with a platter, invert and lift off the pan. Excess caramel can be drained from the cake pan and added to the reserved caramel sauce. Cut in wedges and serve with cold caramel sauce.

Serves 8 to 10.

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