6 whole pitted prunes
1/3 c. Armagnac
1 c. sugar
3 c. skim milk
1/2 vanilla bean, split lengthwise
1 cinnamon stick (2 inch piece)
3 strips zest (2 x 1/2 inch each) from 1 med. lemon
5 lg. egg whites (2/3 cup)

To Prepare: Soak prunes in Armagnac for 30 minutes. Drain and reserve Armagnac for another use; set prunes aside.

Meanwhile, bring 1/2 cup sugar and 3 tablespoons water to boil in a small heavy- bottomed saucepan, swirling pan to dissolve sugar; simmer until this syrup is golden brown, about 7 minute. Immediately pour a portion of this caramelized sugar into each of 6 (6 ounce) ramekins; tilt to coat the bottom of the ramekins.

Bring next 4 ingredients to simmer in a medium saucepan; cook over very low heat to blend flavors, about 15 minutes. Return this milk mixture to simmer, then strain through a fine sieve. Beat the egg whites and the remaining 1/2 cup sugar in a large grease-free bowl until foamy; gradually beat in the hot milk mixture, then strain this flam mixture through fine sieve.

Heat oven to 350 degrees. Transfer ramekins to a 13 x 9 inch baking pan. Place 1 prune on the bottom of each ramekin. Pour flan mixture into each ramekin to within 1/4 inch of its rim. Transfer baking dish to ramekins to oven; add boiling water to baking dish to a level halfway up the outside of the ramekins. Bake clean, about 40 minutes. Transfer flans from hot water to a metal rack. Cool flans to room temperature, then chill them for a least 6 hours. (Can be refrigerated overnight.)

To Serve: Run a knife around the edge of each flan to loosen it from its ramekin. Invert each ramekin onto a dessert plate and remove ramekin to unmold. Serve immediately. Makes 6 servings.