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1
Preheat the oven to 300.
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2
Set two 10-inch deep-dish glass pie plates in 2 medium roasting pans.
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3
In a saucepan, cook the sugar and water over moderately high heat, stirring just until the sugar dissolves.
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4
Using a wet pastry brush, wash down any crystals from the side of the pan.
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5
Cook the syrup undisturbed until a medium-amber caramel forms, 6 minutes.
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6
Immediately pour the caramel into the pie plates, tilting them to coat the bottoms.
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7
Let the caramel cool completely.
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8
In a large bowl, whisk the eggs with the vanilla seeds, orange zest and orange liqueur.
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9
Whisk in both milks until evenly combined.
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10
Pour the custard into the pie plates.
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11
Set the roasting pans on the upper- and lower-third oven shelves.
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12
Carefully pour enough hot water into each roasting pan until it reaches halfway up the side of the pie plate.
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13
Cover the roasting pans with foil and bake for 1 1/2 hours to 1 hour and 50 minutes (depending on oven placement), until the flans are firm and set but still slightly jiggly in the centers.
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14
Transfer the roasting pans to racks and let the flans cool slightly in the water.
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15
Transfer the pie plates to racks and let the flans cool, then cover and refrigerate overnight.
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16
Using a sharp knife, peel the oranges and limes, removing all of the bitter white pith.
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17
Working over a bowl, cut in between the membranes to release the sections.
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18
Cut each section in thirds and return them to the bowl.
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19
Add the melon, basil, olive oil and salt.
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20
To unmold each flan, run a knife around the rim of the pie plate, being sure to reach the caramel on the bottom; tilt the plate slightly to allow a bit of the caramel into the gap.
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21
Invert a rimmed round platter over the pie plate.
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22
Grabbing both, carefully invert the flan onto the platter; if it doesn't release immediately, lift one side of the pie plate about an inch and slip the tip of the knife between the glass and the flan to release the seal.
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23
Lift off the pie plate.
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24
Pour and scrape the caramel onto the flan.
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25
Cut into wedges and serve with the fruit salad.
