Tiny specks of vanilla bean give this creamy custard intense flavor, while a sprinkle of sea salt adds intrigue. “Forget about caramelizing the sugar,” says recipe developer Alice Medrich. “Simply press the brown sugar, with a pinch of salt, in the bottom of the dish. It dissolves into a sauce as the flan bakes and cools.”

• 3 cups half-and-half
• 1 vanilla bean or 2 teaspoon vanilla extract
• ½ cup packed dark brown sugar
• ½ teaspoon salt
• 5 eggs
• ½ cup granulated sugar
• granulated sugar

1. In medium saucepan heat half-and-half and vanilla bean over medium heat until steaming (140°F to 145°F), about 3 minutes (too hot to insert a finger for more than a moment). Remove from heat; cover. Steep for 15 minutes.
2. Position rack in lower third of oven. Preheat oven to 350°F. In small bowl combine brown sugar and ¼ teaspoon of the salt, pinching and mashing to eliminate lumps. Spoon mixture into 9-inch deep–ish pie plate. Pack into firm, even layer.
3. Remove bean from half-and-half (let cool if hot to handle); cut bean lengthwise. With point of small knife, scrape seeds from bean and add to half-and-half. Briefly reheat mixture for 1 to 2 minutes, just to steaming.
4. In large bowl whisk eggs, granulated sugar, and remaining ¼ teaspoon salt. Gradually whisk in warm half-and-half until well-combined.
5. Slowly pour egg mixture in pie plate over brown sugar. Some sugar may float up but will settle to bottom eventually.
6. Place pie plate in deep roasting pan. Place pan in oven. Pour boiling water in roasting pan to halfway up sides of pie plate. Bake 35 to 40 minutes or until a knife inserted in center comes out clean.
7. Carefully remove pie plate from roasting pan. Cool on wire rack 30 minutes. Cover and refrigerate at least 6 hours or overnight. To serve, gently run a thin metal spatula or knife around edge of flan. Invert onto serving plate.

Makes 8 servings.