Position rack in center of oven and preheat to 350°F. Combine cream, milk and salt in heavy medium saucepan. Scrape seeds from vanilla bean into cream mixture or use a ½ teaspoon vanilla extract. Bring the mixture to a simmer over medium heat. Remove from heat and let steep 30 minutes. Set ramekins into 13x9x2-inch baking pan.
In a medium bowl, whisk eggs, egg yolks and 7 tablespoons sugar until just blended. Gradually whisk cream mixture gently into egg the mixture without creating lots of foam. Pour the custard through small sieve into a medium bowl. Pour the mixture in a 4- cup measuring cup, dividing the mixture evenly mixture filling almost to the top. Pour enough hot water into baking pan to come halfway up sides of ramekins. Bake until centers of flans are set to where the middle barely jiggles, about 40 minutes.
Transfer flans to a rack and cool. Chill in the refrigerator until cold, about 2 hours or cover and chill overnight. To serve, make the caramel by combining 1 cup sugar and 1/3 cup water in another heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat to high and cook without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Pour the caramel on top of each flan, distributing evenly. Dig in with a spoon! The custard can be made 2 days ahead, but make the caramel right before you serve it.