Tangerine Flan

• 2 zest tangerines -, and juice
• 8 ounces sweetened condensed milk
• 6 eggs
• 8 ounces whole milk
• caramel for topping

1. In a bowl, combine tangerine zest and juice, condensed milk, eggs and milk. Whisk until well incorporated.
2. Pour caramel into an ungreased 2-qt. round baking or souffle dish, tilting to coat the bottom; let stand for 10 minutes.
3. Pour pudding mixture into the caramel coated pan.
4. Place the dish in a larger baking pan. Pour boiling water into larger pan to a depth of 1 in.
5. Bake at 350u0b0 for 50-60 minutes or until center is just set (mixture will jiggle).
6. Remove dish from the larger pan and place on a wire rack; cool for 1 hour. Refrigerate overnight.
7. To unmold, run a knife around edges and invert onto a large rimmed serving platter. Cut into wedges or spoon onto dessert plates; spoon sauce over each serving.

condensed milk, eggs, milk, caramel for

Taken from www.yummly.com/recipe/Tangerine-Flan-2030773 (may not work)