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1. 

   

   Preheat oven to 325°F/160°C. Bring a full kettle of water to a boil, and then turn off (its for the water bath after.)

2. 

   

   Dissolve the sugar for the topping in a saucepan with 1/4 cup/60 ml.

3. 

   

   Boil until it turns to a dark, liquid, fragrant, caramel.

4. 

   

   Pour into the cake tin and swirl to coat the bottom evenly. Set aside.

5. 

   

   Pour the milk into the same saucepan, so that it soaks up the caramel on the bottom and sides.

6. 

   

   Split the vanilla bean and scrape the seeds into the milk, and add the pod OR pour in the vanilla extract. Heat to boiling point, turn off the heat, cover, and set aside to infuse 10 minutes (you do not need to infuse if you are using the extract).

7. 

   

   Meanwhile, beat the eggs.

8. 

   

   Add the (1/2 cup) sugar.

9. 

   

   Once the milk has infused, whisk it into the egg mixture.

10. 

    

    Strain the egg/milk/custard mix over the hardened caramel and set the pan in a large dish (We used a stain-less steel pie plate and a glass flan)

11. 

    

    Pour the boiled water into another *bottom* pan to come half-way up the sides of the flan/pie plate.

12. 

    

    Transfer to the oven and bake until it is set, 45 minutes to an hour.

13. 

    

    Remove the flan/pie plate from the oven and from the water bath.

14. 

    

    Run a knife around the outside edge to loosen the custard.

15. 

    

    Cool completely – even chill, if you like.

16. 

    

    To serve, flip the flan/pie plate onto a plate, and pour over any caramel remaining in the flan/pie plate.

17. 

    

    Enjoy your beautiful and tasty dessert! I did!