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First, prepare the caramel.

Put sugar in a saucepan over medium low heat.

Let cook until it turns brown and becomes caramel.

Immediately, pour it in a baking pan. Make sure to shake the baking pan so that the caramel coat the bottom and sides of the pan. Set aside.

In a bowl, put the eggs, salt and vanilla extract.

Add orange zest then whisk well.

Add evaporated milk, condensed milk and regular milk.

Whisk everything really well.

Pour the batter in the prepared baking pan.

Place the baking pan in a larger baking pan.

Pour hot water in the large baking pan to cover the bottom of the small baking pan.

Let cook for about 1 hour in 350°F preheated oven. The center of the flan may still giggly but no worries it will set later.

Once cooked, leave it on the counter to cool for about 1 hour then refrigerate for at least 2 hours, preferably overnight.

Run a knife around the edges of the pan to make sure that the flan will come out from the pan easily.

Gently flip the flan over a plate.

Enjoy.

First, put the diced onion in a small bowl.

Add vinegar, sugar and about 1 teaspoon salt.

Add about 1/4 cup water, mix and let marinate for about 15 minutes.

Peel the potatoes and mash them with a folk while they are warm.

Add salt and olive oil to taste (I added about 4 tablespoons of olive oil). Set aside.

Grate the egg whites separately from the egg yolk.

Add a pinch of salt, mix and set aside.

Grate the egg yolk. Add a pinch of salt then mix and set aside.

Grate the peeled fresh carrot. Season with salt then mix and set aside.

Chop some of the dill leaves (about 1 tablespoon). set aside.

Strain the marinated onion and set aside.

Now let’s assemble the Mimosa salad.

Put the ring of a springform pan on a large plate( I have used a 7 inch ring)

Put the mashed potatoes on the plate inside the ring.

Spread the potato evenly and use a potato masher to gently press on the potatoes.

Since my potatoes have olive oil, there is no need to add mayonnaise on top.

Add onions on top of the potato and spread it evenly. Again gently press on the onion with a potato masher.

Add Mayonnaise on top to your liking(I added about 1 tablespoon).

Use a spoon to spread it

Add the grated carrot and spread it evenly then add mayonnaise on top(spread it evenly) to your liking.

Spread evenly the egg whites on top.

Add Mayonnaise to your liking on top of the egg whites.

At last add the egg yolk and spread evenly.

Garnish with chopped dill around the edges and dill leaves on a surface so that it will look like a Mimosa flower.

Refregirate for at least 2 hours before serving.