Prune flan with orange salad

Indulge in the perfect blend of sweet and tangy flavors with this exquisite prune flan topped with zesty orange salad. A culinary delight not to be missed!

Ingredients:

• 3/4 cup sugar
• 12 plump prunes, pitted
• 1 1/2 cups whole milk
• 1 vanilla bean, halved lengthwise
• 3 large eggs
• 3 navel oranges
• 1 teaspoon orange liqueur

Instructions:

1. Heat 1/3 cup of sugar in a small saucepan over medium heat, stirring continuously with a wooden spoon until a dark caramel forms, approximately for 5 minutes. Pour the caramel into the bottom of an 8-by-1-inch ring mold and place the prunes on top of the caramel, ensuring they are evenly spaced. Let it cool down completely.
2. Combine milk with 3 tablespoons of sugar in another small saucepan. Scrape the seeds from half of the vanilla bean, add both the seeds and scraped bean to the milk, and bring it to a boil.
3. In a medium bowl, vigorously whisk together eggs with 3 tablespoons of sugar until the mixture lightens in color. Gradually incorporate the hot milk into the egg mixture. Strain the custard into a bowl and let it cool down.
4. Preheat the oven to 325°. Place the caramel-lined mold in a small roasting pan and pour the custard mixture over it. Put the pan in the oven and add enough hot water to the pan to reach halfway up the side of the mold. Bake for around 50 minutes until the flan is just set and a knife inserted in the center comes out clean. Allow it to cool in the water bath for 10 minutes, then transfer the ring mold to a rack and let it cool to room temperature. Refrigerate the flan for a minimum of 2 hours.
5. Peel the oranges using a sharp knife, ensuring all the bitter white pith is removed. Cut between the membranes over a bowl to release the orange segments. Scrape the seeds from the other half of the vanilla bean into the oranges. Gently toss with the orange liqueur and the remaining 2 teaspoons of sugar.
6. To remove the flan from the mold, boil 1/2 inch of water in a large skillet. Carefully place the mold in the skillet for 1 minute, then remove and dry the bottom. Gently release the flan from the mold using a small knife. Tilt the mold; if the caramel is not seeping out, return it to hot water and repeat the process.
7. Place a serving plate on top of the ring mold and flip the flan onto the plate. Tap the mold lightly to release the flan. Serve sliced flan with oranges and caramel sauce, and spoon the orange salad into the center of the flan.

Summary:

• Calories: 1473 kcal
• Fat: 27 g
• Protein: 36 g
• Carbs: 281 g
• Potassium: 1866 mg
• Magnesium: 133 mg