Recipes Prune Flan with Orange Salad Be the first to rate & review! Marie Boulud serves this lovely version of crème caramel on Sundays, with golden brioche and sugared almonds.Plus: More Dessert Recipes and Tips By Daniel Boulud Daniel Boulud Instagram The French chef and restaurateur Daniel Boulud has restaurants in New York City, Boston, Washington, D.C., Palm Beach, Miami, Toronto, Montréal, London, Singapore, and Dubai in addition to New York City, Boston, Washington, D.C., Palm Beach, Miami and Toronto. Daniel is mostly known for the eponymously named restaurant he owns in New York City, which received two Michelin stars for its cuisine.One of America's top culinary authorities, Chef Daniel Boulud hails from Lyon, France. He has continually evolved cuisine since arriving in New York City in 1982. He has also expanded his reach to properties across the U.S., as well as Toronto, Montreal, Dubai, Singapore, and The Bahamas.Although he has received many accolades for his culinary empire, his inspiration remains grounded in the rhythm of the seasons. Boulud's signature remains the soulful, French dishes rooted in contemporary flair he brings to his restaurants around the world. Food & Wine's Editorial Guidelines and Marie Boulud Updated on March 27, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Maura McEvoy Yield: 6 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 Directions 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. 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. Let cool completely. In another small saucepan, combine the milk with 3 tablespoons of the sugar. Scrape the seeds from half of the vanilla bean; add the seeds and scraped bean to the milk and bring to a boil. Meanwhile, in a medium bowl, vigorously whisk the eggs with 3 tablespoons of the sugar until the mixture turns pale. Gradually whisk in the hot milk. Strain the custard into a bowl and let cool. Preheat the oven to 325°. Set the caramel-lined mold in a small roasting pan and pour in the custard. Set the pan in the oven. Add enough hot water to the pan to reach halfway up the side of the mold. Bake for about 50 minutes, or until the flan is just set and a knife inserted in the center comes out clean. Let cool in the water bath for 10 minutes, then transfer the ring mold to a rack and let cool to room temperature. Refrigerate the flan for at least 2 hours. Meanwhile, using a sharp knife, peel the oranges; be sure to remove all of the bitter white pith. Working over a bowl, cut in between the membranes to release the orange segments. Scrape the seeds from the remaining vanilla bean half into the oranges. Toss gently with the orange liqueur and the remaining 2 teaspoons of sugar. To unmold the flan, bring 1/2 inch of water to a boil in a large skillet. Carefully stand the mold in the skillet for 1 minute, then remove it and wipe the bottom dry. Using a small knife, gently free the flan from the mold. Tilt the mold; if the caramel doesn't seep out, return the mold to hot water and repeat. Place a serving platter on top of the ring mold and invert the flan onto the platter. Tap the mold lightly and lift it off. Spoon the orange salad into the center of the flan. Slice the flan and serve with the oranges and caramel sauce. Make Ahead The baked flan can be refrigerated in the mold for up to 2 days. Rate it Print