Tangerine and caramel flan

Total: 4 hr 30 Min. | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / person: 317 kcal
, Fat: 18 g
, Carbohydrate: 34 g
, Protein: 5 g


8 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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120 g sugar
2 tbsp lemon juice


3 dl full cream
2 dl milk
2 tangerines, rinsed with hot water, dabbed dry, grated zest
1 cinnamon stick
3 fresh egg yolks
2 fresh eggs
80 g sugar

To cook in the oven

4 tangerines, segmented
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For an ovenproof dish that can hold approx. 1 litre, greased

How it's done

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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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