Tangerine Flan

Directions

1. 1
   In a bowl, combine tangerine zest and juice, condensed milk, eggs and milk. Whisk until well incorporated.
2. 2
   Pour caramel into an ungreased 2-qt. round baking or souffle dish, tilting to coat the bottom; let stand for 10 minutes.
3. 3
   Pour pudding mixture into the caramel coated pan.
4. 4
   Place the dish in a larger baking pan. Pour boiling water into larger pan to a depth of 1 in.
5. 5
   Bake at 350° for 50-60 minutes or until center is just set (mixture will jiggle).
6. 6
   Remove dish from the larger pan and place on a wire rack; cool for 1 hour. Refrigerate overnight.
7. 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.