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Tangerine and caramel flan
30 m active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 317
  • Fat about 18g
  • Carbohydrates about 34g
  • Protein about 5g
This is needed
This is needed for 8 people
  • 120 g sugar
  • 2 tbsp lemon juice
  • 2 tangerine, rinsed with hot water, dabbed dry, grated zest
  • 1 cinnamon stick
  • 3 fresh egg yolk
  • 3 dl full cream
  • 2 dl milk
  • 2 fresh egg
  • 80 g sugar
To cook in the oven
  • 4 tangerine, segmented
  • For an ovenproof dish that can hold approx. 1 litre, greased
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And that's how it's done
And that's how it's done
Boil the sugar and lemon juice in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat, pour the caramel into the dish.
Bring the cream and milk to the boil in a pan along with the tangerine zest and cinnamon stick. Remove the pan from the heat, cover and leave to infuse for approx. 5 mins. Using the whisk on a mixer, beat the egg yolks, eggs and sugar for approx. 2 mins. until light and creamy. Gently pour in the milk through a sieve while whisking, pour carefully over the caramel in the dish. Place the dish on a cloth in a larger ovenproof dish, cover with foil. Pour enough boiling water into the larger dish to come two-thirds of the way up the side of the smaller dish.
To cook in the oven
Approx. 1 hr. in the lower half of an oven preheated to 160°C. Remove the dish, leave to cool, cover and chill for at least 3 hrs. Briefly dip the dish in hot water, tip the flan out onto a plate. Top with the tangerine segments.

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