Before you do anything else, preheat your oven to 350°F (175°C). This allows for even baking later. Grab your favorite baking dish and lightly grease it with butter or cooking spray.

If you’re opting for prunes, chop them into smaller pieces (if they’re large). This helps distribute them evenly throughout the flan. You can also soak them in warm water or rum for about 10 minutes for added moisture.

In a large bowl, combine the sifted flour, brown sugar, and salt. Give it a quick whisk to make sure everything is well mixed. This eliminates clumps and ensures an even inside texture.

In another bowl, whisk together the eggs, milk, melted butter, vanilla extract, and orange zest. Mix until everything is combined—don’t be afraid to channel your inner whisking champion.

Slowly, add the wet mixture to the dry mixture, stirring gently. You want to combine these without overworking the batter. If you’re feelin’ fancy, pour through a sieve to ensure a velvety consistency.

Gently fold the prunes into the batter. It’s important to do this carefully so that you don’t break the prunes apart.

Pour the batter into your greased baking dish. Bake in the preheated oven for about 50-60 minutes. You’ll know it’s done when an inserted knife comes out clean, or with tiny crumbs attached.

Allow the flan to cool at room temperature for about 15-20 minutes before slicing. Serve warm or chilled, depending on your preference. Pair it with whipped cream or fresh berries as we discussed earlier.