-
1
In a small saucepan, cook 1/3 cup of the sugar over moderate heat, stirring constantly with a wooden spoon, until a dark caramel forms, about 5 minutes.
-
2
Immediately pour the caramel into the bottom of an 8-by-1-inch ring mold and arrange the prunes on the caramel, spacing them evenly.
-
3
Let cool completely.
-
4
In another small saucepan, combine the milk with 3 tablespoons of the sugar.
-
5
Scrape the seeds from half of the vanilla bean; add the seeds and scraped bean to the milk and bring to a boil.
-
6
Meanwhile, in a medium bowl, vigorously whisk the eggs with 3 tablespoons of the sugar until the mixture turns pale.
-
7
Gradually whisk in the hot milk.
-
8
Strain the custard into a bowl and let cool.
-
9
Preheat the oven to 325.
-
10
Set the caramel-lined mold in a small roasting pan and pour in the custard.
-
11
Set the pan in the oven.
-
12
Add enough hot water to the pan to reach halfway up the side of the mold.
-
13
Bake for about 50 minutes, or until the flan is just set and a knife inserted in the center comes out clean.
-
14
Let cool in the water bath for 10 minutes, then transfer the ring mold to a rack and let cool to room temperature.
-
15
Refrigerate the flan for at least 2 hours.
-
16
Meanwhile, using a sharp knife, peel the oranges; be sure to remove all of the bitter white pith.
-
17
Working over a bowl, cut in between the membranes to release the orange segments.
-
18
Scrape the seeds from the remaining vanilla bean half into the oranges.
-
19
Toss gently with the orange liqueur and the remaining 2 teaspoons of sugar.
-
20
To unmold the flan, bring 1/2 inch of water to a boil in a large skillet.
-
21
Carefully stand the mold in the skillet for 1 minute, then remove it and wipe the bottom dry.
-
22
Using a small knife, gently free the flan from the mold.
-
23
Tilt the mold; if the caramel doesn't seep out, return the mold to hot water and repeat.
-
24
Place a serving platter on top of the ring mold and invert the flan onto the platter.
-
25
Tap the mold lightly and lift it off.
-
26
Spoon the orange salad into the center of the flan.
-
27
Slice the flan and serve with the oranges and caramel sauce.
