ready in 50 min.
Heat the oven to 180C (160C fan) 375F, gas 5.
Boil the milk with the vanilla bean and set aside to cool slightly. Stir the sugar into the eggs and egg yolk very thoroughly, but do not beat until it foams. Then pour the milk in a thin stream into the egg mixture, stirring all the time.
For the caramel: oil the flan pans lightly. Simmer the sugar with 1 tbsp water in a small saucepan until the sugar is golden brown. Pour at once into the flan pans.
Pour the custard mixture into the pans. Fill a large oven-proof dish with approx. 2 cm / 1/2 in water. Place the flans into the water and bake for approx. 30 minutes. After 10 minutes, place the strawberries on top of the custards before continuing to cook.
Take the custards out and let cool. Run a sharp knife aroung the rims to loosen the custards and turn out upside down onto plates to serve.