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.
- 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.