I spotted some end of the season tangerines at the market that looked too good to pass up. I figured a tangerine flan seemed like the perfect use for these sweet citrus fruits. This recipe uses only 2 tangerines and yet has amazing flavor thanks to a healthy dose of tangerine zest and fresh squeezed tangerine juice in the custard base.
I baked my flan in a 9x5x3 loaf pan. It made slicing even portions a breeze.
Make sure to cook the caramel long enough to achieve a dark amber. There’s nothing more disappointing than flipping out your flan only to see a barely there caramel!
- Preheat oven to 350°F. Place a large oblong pan filled with water in the oven for your water bath. Set a 9x5x3 loan pan on the counter.
- Place half the sugar in a small heavy pot over medium heat. Slowly drizzle in ¼ cup water. Gently swirl the pot to blend the sugar and water. Once the syrup is clear let it boil undisturbed until it begins to darken, about 8 to 10 minutes. Gently swirl the pot to evenly caramelize the syrup. Once dark amber is achieved, pour all of the syrup into a 9x5x3 pan and carefully tilt the pan to coat the bottom and sides. Set aside to cool.
- Combine the milks, tangerine juice and zest in a medium pot. Place over medium heat and bring to just steaming. Whisk the eggs and yolk with the remaining sugar in a large bowl. Slowly strain in the hot milk mixture into the eggs and whisk until sugar is dissolved. Whisk in the vanilla.
- Slowly pour the custard base into the prepared pan. Place in the water bath and bake for 1 ½ hours to 2 hours, or until custard is set (look for the jello jiggle). Let set up at least 6 hours or overnight. To unmold, dip the loaf pan briefly into hot water, loosen the edges with a sharp knife and invert onto serving platter.