Flan, a Spanish-style custard, is smooth and creamy and rich with the taste of eggs. To make unmolding easier, the baking dishes are lined with liquid caramel, which you can find in squirt bottles (next to chocolate syrup) at most any grocery store. Be sure to coat the bottom and up the sides well by swirling to coat. Also, for the best outcome, do not overcook the flan; it is ready when the center is just set and the only part to still jiggle when shaken.
- 2 zest (tangerines -, and juice)
- 8 ounces sweetened condensed milk
- 6 eggs
- 8 ounces whole milk
- caramel (for topping)
- In a bowl, combine tangerine zest and juice, condensed milk, eggs and milk. Whisk until well incorporated.
- Pour caramel into an ungreased 2-qt. round baking or souffle dish, tilting to coat the bottom; let stand for 10 minutes.
- Pour pudding mixture into the caramel coated pan.
- Place the dish in a larger baking pan. Pour boiling water into larger pan to a depth of 1 in.
- Bake at 350° for 50-60 minutes or until center is just set (mixture will jiggle).
- Remove dish from the larger pan and place on a wire rack; cool for 1 hour. Refrigerate overnight.
- 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.