Vanilla Bean Flan

• 1 1/4 cups 1% milk
• 1 vanilla bean, split lengthwise
• 1/4 cup sugar
• 1 large egg
• 1 large egg yolk
• 1/4 cup nonfat sweetened condensed milk
• Special equipment: 4 (5- to 6-oz) deep custard cups or ramekins

1. Preheat oven to 350F.
2. Heat 1% milk with vanilla bean halves in a small saucepan over moderate heat until hot.
3. Remove from heat, cover, then steep 20 minutes.
4. Cook sugar in a 6-inch nonstick skillet over moderately low heat, swirling skillet to help sugar melt evenly, until melted and pale golden.
5. Continue to cook, swirling skillet, until deep caramel, 1 to 2 minutes.
6. Immediately pour into custard cups, tilting cups to coat bottom.
7. Let caramel cool.
8. Whisk together whole egg, yolk, condensed milk, and a pinch of salt until smooth.
9. Discard vanilla bean pod from steeped milk and gradually whisk milk into egg mixture.
10. Divide custard among cups and bake in a water bath, loosely covered with a sheet of foil, in middle of oven until custard is set but still trembles slightly, 35 to 40 minutes.
11. Remove cups from water bath and cool on a rack.
12. Chill, uncovered, at least 2 hours.
13. Unmold flans by running a knife around edges to loosen and inverting onto plates.

milk, vanilla bean, sugar, egg, egg yolk, nonfat sweetened condensed milk

Taken from www.epicurious.com/recipes/food/views/vanilla-bean-flan-102956 (may not work)