Smooth and Creamy Flan

• 1 cup sugar
• 13 cup sugar
• 2 tablespoons light corn syrup
• 4 drops white vinegar
• 2 vanilla beans, split
• 4 cups half-and-half
• 1 14 cups sugar
• 14 teaspoon salt
• 4 large eggs, lightly beaten and combined with
• 7 egg yolks (from large eggs)

1. PLACE 10 custard cups in a large roasting pan that has a terry cloth towel on the bottom, there should be an inch or so between the pan and the cups.
2. Place 3 quarts, give or take, of water on the stove to boil.
3. Preheat oven to 350 degrees F.
4. with a single rack in the center of the oven.
5. CARAMEL:Combine all the ingredients for the caramel in a heavy, unlined pot with a tight fitting lid.
6. Bring to a boil over medium-high heat with the lid on and let boil for a few minutes, until all the sugar is dissolved and condensation has cleaned the sides of the pot.
7. DO NOT STIR OR SWIRL.
8. Remove lid and heat until it turns light brown.
9. Divide it evenly among the custard cups, swirl each to run the caramel up the sides.
10. FILLING:Scrape the vanilla beans into a large, heavy pan with the half and half, add sugar and salt.
11. Scald (170 degrees or so) over low heat for 5 minutes, stirring occassionally.
12. Once the sugar is all dissolved and the cream is steaming remove from heat and cool until just warm (120 degrees) Slowly add 1/2 cup warm cream to the eggs while whisking, add another cup of cream to the eggs and continue to whisk.
13. Pour the egg mixture back into the pan.
14. Remove, rinse and reserve vanilla beans.
15. Whisk vigorosly or beat with an immersion blender until smooth.
16. LADEL custard through a strainer into cups, pull oven rack out, place roaster on rack with cups and towel in place, pour almost boiling water around in the pan so the custard cups are 2/3rd submerged (or so).
17. BAKE for 45 minutes or until a sharp knife inserted in the center comes out clean.
18. Rotate pan 180 degrees halfway through process to ensure even baking.
19. REMOVE from roasting pan and immediatly refrigerate uncovered until cool.
20. One cooled cover.
21. Best served the same day, but will keep well for 2 or 3 days.
22. OPTIONALLY you can use some jam or chocolate sauce in the bottom of the custard cup.

sugar, sugar, light corn syrup, white vinegar, vanilla beans, sugar, salt, eggs, egg yolks

Taken from www.food.com/recipe/smooth-and-creamy-flan-57418 (may not work)