Vanilla Bean Flan

Ingredients

• 0.3 cup nonfat condensed milk sweetened
• 1 large eggs 
• 1 large egg yolk 
• 1.3 cups milk 1%
• 0.3 cup sugar 
• 1  vanilla pod split

Equipment

• frying pan
• sauce pan
• oven
• knife
• whisk
• aluminum foil

Directions

1. Preheat oven to 350°F.
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. Continue to cook, swirling skillet, until deep caramel, 1 to 2 minutes. Immediately pour into custard cups, tilting cups to coat bottom.
5. Let caramel cool.
6. Whisk together whole egg, yolk, condensed milk, and a pinch of salt until smooth. Discard vanilla bean pod from steeped milk and gradually whisk milk into egg mixture.
7. 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.
8. Remove cups from water bath and cool on a rack. Chill, uncovered, at least 2 hours. Unmold flans by running a knife around edges to loosen and inverting onto plates.
9. · Flans can be made 1 day ahead and kept chilled in custard cups, uncovered.
10. Each serving about 169 calories and 3 grams fat.
11. Gourmet