Tangerine flan

Directions

• To remove the bitterness of the tangerine: Bring 1 cup of water to a boil and simmer the tangerine slices for 10 minutes. Repeat this step 4 time, adding new water each time until the tangerine is no longer bitter.
• Bring sugar and water to a boil in a small saucepan. When the sugar is dissolved, and the tangerine slices and simmer about 35 minutes.
• Place the candied tangerine slices in the bottom of each ramekin, 6 in total.
• Simmer the remaining syrup on the pan until begins to caramelize.
• Divide the hot caramel among each metal ramekin. About 1 teaspoon over each tangerine. Set aside.
• Custard or flan
• Put the milk and tangerine or orange zest in a saucepan, set over medium heat. Cook just under simmer for about 20 minutes. Set aside to cool down for about 20 minutes. Discard the tangerine zest.*
• In a medium size bowl, whisk together eggs, sugar and milk.
• Fill each ramekin with the custard mixture.
• Bring a large pot of water to a boil and place steamer on top.
  Place the ramekins on the steamed, place the lid and simmer/steam for about 30-35 minutes.
• To check for doneness, touch the surface of the flan with the back of a teaspoon. If liquid, cook for another 5 minutes, if getting a custard bit still fluffy, remove from steamer.
  Allow to cool down and store in the fridge overnight.
• Run a knife around the edge and invert the metal ramekin into a serving plate. Enjoy it!