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Create a water free caramel. Use to coat sides and settle in bottom of 9 inch metal cake tin.
Whisk together eggs, condensed milk, cream, milk, and vanilla bean paste.
Pour through a fine seive into cooled caramel lined cake tin. Minimise bubbles, pierce any bubbles on top.
Bake at 250F in a water bath (let water come at least half up to the side of the pan your baking the flan in)for 3 hours.
Refrigerate at least overnight before running a knife around the edge and turning it out. A hair dryer might help it to drop out.
Ideally use 9 inch round pan to bake it in.