for 8 person

Caramel

120 g	sugar
2 tbsp	lemon juice

Flan

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

How it's done

Caramel

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.

Flan

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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