Place the sugar in a saucepan with the water and stir gently until the water has evaporated and the sugar mixture takes on the typical caramel color.
Pour the sugar mixture into 8 ramekins or cups.
Gently tap the vanilla bean, cut in half lengthwise, scrape out the pith and bubble in the milk with the pod. Remove the pod.
Mix the sugar with the eggs and the egg yolks (do not stir until creamy) and add the hot milk gradually. Pour the flan mixture into the ramekins on top of the caramel mixture and cover with clear or possibly aluminum foil.
Place the ramekins in the casserole (without inserts), add the liquid, cover with the lid and cook until done.
Steaming liquid: 750 ml water
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