Make custard by beating together heavy cream, milk, eggs, sugar, vanilla bean paste, vanilla extract, and salt. Beat until well incorporated.
Boil 1 quart of water. Set aside.
Then evenly distribute custard mixture into the ramekins. Place ramekins onto a baking sheet. Then cover the ramekins with foil. After placing the baking sheet into the oven, carefully pour the boiled water into the baking sheet so that the ramekins are sitting in hot boiled water.
Bake flan at 325 degrees F for 40-45 minutes or until eggs have a slight jiggle.
Then remove from the oven, allow to cool completely. When it is cooled, remove the ramekins from the water bath and refrigerate overnight. Serve cold the next day.
To release the flan from the ramekins, run a clean sharp knife around the edge of the inside of the ramekin to loosen the flan. Jiggle the flan around the ramekin to loosen it. Then flip the ramekin onto a plate in one swift motion. The flan should release with the caramel side on top.