Make the caramel

• Heat the sugar in a saucepan over medium-high heat until it turns a dark amber color.
• Pour the caramel into the round baking pan, swirl it around to coat the bottom and set aside to cool.

Mix the custard

• Whisk the egg yolks, whole eggs, condensed milk, heavy cream, whole milk and vanilla bean paste together until smooth.

Strain over the caramel

• Pour the egg mixture through a sieve over the cooled caramel in the pan.

Bake in a water bath

• Place the pan in a larger roasting pan and add hot water until it comes at least halfway up the sides.
• Bake at 250 °F (120 °C) until the flan is just set.

Chill overnight

• Let the flan cool, then refrigerate for at least 8 hours.

Unmold and serve

• Run a knife along the edges to loosen the flan.
• Flip it onto a plate, warming the pan briefly with a hairdryer if needed to melt the caramel, and serve.