1. Preheat the oven to 300F.
2. Beat the eggs and 100 g of sugar for 3 minutes. Add the cream and milk. Mix.
3. Open the vanilla pods lengthwise and scrape out the seeds. Add these seeds to the liquid mixture, whisking.
4. In a saucepan, make the caramel: melt 100 g of sugar and a tablespoon of water until the caramel has an amber color.
5. Line the bottom of a flan mold with caramel.
6. Pour the mixture into the caramelized mold. Place the mold in a deep oven dish. Pour in water up to half of the mold.
7. Bake for 45 minutes.
8. Remove from the oven. Let cool on a rack.
9. Refrigerate before unmolding. Serve cold.