Tangerine flan topped with candied tangerine-rootsandcook

Tangerine flan

Delicate tangerine flan with candied tangerines.

This flavourful fruit is in season and I wanted to do something different with it, using it on a dessert.

Tangerine flan topped with candied tangerine-rootsandcook

I had the idea to make candied tangerine flan in November, and it was not easy to get the perfect recipe. It took me 7 trials, yes 7 trials of testing the recipe until I got the perfect one.

Tangerine flan topped with candied tangerine-rootsandcook

Flavourful, delicate and sweet, the perfect way to enjoy this seasonal fruit.

Tangerine flan

Recipe by Enara ParraCourse: Dessert


Prep time


Cooking time



You will need 6 metal ramekin.


  • Candied tangerine
  • 6 tangerine slices

  • 50 g sugar

  • 50 g water

  • Custard or flan
  • 500 ml of milk

  • 4 eggs

  • 80 g sugar

  • Tangerine or orange zest


  • 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.candied tangerine-rootsandcook
  • 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!


  • *You can do this step a day ahead.

These are the metal ramekins I use.

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