Place a rack in the middle of the oven and preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

To prepare the caramel, heat up the sugar and water in a saucepan over medium-high heat, without

stirring, until it turns into an amber caramel. Pour the caramel into six four-ounce (110-gram) ramekins, coating the base

completely. Allow to cool. Place the saucepan in water to make it easier to clean.

Split the vanilla pod down the

middle with a knife. Pour the milk into a saucepan. Add the sugar and vanilla and bring to a simmer.

Remove from heat and allow to cool.

Remove the vanilla pod. Scrape out the seeds and add them to the milk.

Meanwhile, whisk the eggs in a bowl until pale. Gradually add the warm (not hot) milk mixture,

whisking until combined. Leave to rest for a minute to allow the foam to reduce. Then pour into the

ramekins.

Prepare a water bath by lining a large baking dish with Gefen Parchment Paper. Place the ramekins in the

dish. Fill the dish with warm-hot water until it reaches halfway up the ramekins.

Bake for 40 minutes or until the edges have set but the center is still slightly shaky. A knife inserted in the middle should come out clean. The water should never boil.

Remove the ramekins from the baking dish. Allow to cool. Cover and refrigerate for six hours or until completely cooled.

Run the blade of a knife along the inside of the ramekins to detach the flan. Place a small plate upside

down over the ramekin. Hold the plate and ramekin together with both hands and flip. Unmold the flan by removing the ramekin.

Serve cold.