Melt and brown half of the sugar over medium heat.
Cover the bottom of flan molds, straight cups or loaf pan with the caramel. Whisk the egg yolks, eggs, remaining sugar, vanilla pulp and milk together and pour into the greased molds. Close with aluminum foil.
Let it set in the oven in a water bath at 180 degrees for 45-60 minutes. The advantage of the oven is that the temperature is kept constant as the water must not boil. Otherwise, it is also possible in a large saucepan or roaster on the stove.
Chill the molds for a few hours. Turn the cream out onto a plate or, if you are using a loaf pan, onto a platter.