Salted Caramel and Tangerine Flan


Salted Caramel and Tangerine Flan
Salted Caramel and Tangerine Flan
Print Recipe
Custard in any shape or form is enough to bring me to a stand still and this recipe is no exception to the rule. The lovely layers of creamy custard topped with the cooked salted caramel makes for a dreamy dreamy dessert. You can make one large flan or to jazz things up bake the flan in small ramekins. This dessert is sure to wow your guests and have them begging for more.
Servings Prep Time
6 servings 45 minutes
Cook Time
180 degrees
Servings Prep Time
6 servings 45 minutes
Cook Time
180 degrees
Salted Caramel and Tangerine Flan
Salted Caramel and Tangerine Flan
Print Recipe
Custard in any shape or form is enough to bring me to a stand still and this recipe is no exception to the rule. The lovely layers of creamy custard topped with the cooked salted caramel makes for a dreamy dreamy dessert. You can make one large flan or to jazz things up bake the flan in small ramekins. This dessert is sure to wow your guests and have them begging for more.
Servings Prep Time
6 servings 45 minutes
Cook Time
180 degrees
Servings Prep Time
6 servings 45 minutes
Cook Time
180 degrees
Ingredients
  • 250 ml white granulated sugar
  • 1/2 cup water
  • 5 ml salt
  • 5 ml cinnamon
  • Rind of one tangerine or orange
  • 250 g fat cream cheese
  • 5 large eggs
  • 1 tin condensed milk
  • 1 tin evaporated milk,
Instructions
  1. Preheat oven to 180 degrees Celsius
  2. In a heavy based sauce pan cook the sugar, salt and water over medium heat until melted and golden for about 15 min. Pour into a greased round oven proof dish or flan tin coating the whole bottom form side to side, let it stand for a 10 to 12 min
  3. In a stand mixer or with electric hand mixer, whisk the cinnamon, tangerine rind & cream cheese until smooth then add the eggs one by one followed by the condensed, and evaporated milk, mix thoroughly
  4. Pour the cream mixture over the caramel and place in a larger oven tray - fill the oven tray halfway with water - bake for 50 to 60 min until set
  5. Cool for one hour and refrigerate over night - turn out by running a knife gently on the side of the set cream, turn over onto a plate and serve with the remaining caramel sauce