- 5 eggs
- 1 can (390g) condensed milk
- 1 can (250ml) evaporated milk
- 500ml heavy cream
- 1½ cup white sugar
- ½ of a whole vanilla bean
- ¼ tsp vanilla extract
- 2 tsp to a ¼ cup of water
Preheat oven to 300º. Place 1 cup of the sugar in a non-stick saucepan, and melt the sugar over medium heat. Allow the sugar to melt by swirling occasionally (do not stir) until it dissolves and begins to brown. Continue swirling until the sugar becomes dark golden brown. Pour the caramelized sugar into a 2 10x5 loaf pan or 6x4 oval cake pan and swirl to coat the bottom of the pan evenly.
Combine eggs, condensed milk, evaporated milk, heavy cream, vanilla bean and vanilla extract, and the rest of the sugar (½ cup) in a mixer for a minute or until everything is thoroughly mixed. Simmer for one minute and then let it sit for about 20 minutes. Put thru a sieve into the loaf pan.
Place the filled loaf pan into a larger pan and add 1 inch of hot water to the outer pan. You can cover the loaf pan with foil while baking if you would like to avoid browning. Bake in preheated oven for 50 minutes, or until set. This may take longer than an hour. Check the center of the flan with a toothpick, Flan is done when toothpick comes out clean.
Allow to cool, and refrigerate. Serve by flipping the loaf pan over a plate (caramel on top). Serve cold.