Tangerine Flan

1. 1

   In a bowl, combine tangerine zest and juice, condensed milk, eggs and milk. Whisk until well incorporated.

2. 2

   Pour caramel into an ungreased 2-qt. round baking or souffle dish, tilting to coat the bottom; let stand for 10 minutes.

3. 3

   Pour pudding mixture into the caramel coated pan.

4. 4

   Place the dish in a larger baking pan. Pour boiling water into larger pan to a depth of 1 in.

5. 5

   Bake at 350u00b0 for 50-60 minutes or until center is just set (mixture will jiggle).

6. 6

   Remove dish from the larger pan and place on a wire rack; cool for 1 hour. Refrigerate overnight.

7. 7

   To unmold, run a knife around edges and invert onto a large rimmed serving platter. Cut into wedges or spoon onto dessert plates; spoon sauce over each serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.