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Tangerine and ancho chilli flan

Silky tangerine flan with a glossy dark amber caramel base
Ancho chilli brings gentle warmth, balanced by vanilla and cream
Bright, spoonable, and finished with a kiss of sea salt on top

dessert ⏱ 55 min 360 kcal / portion 37.0 g carbs / portion (estimated) vegetarian eggmilk 🔗 Original source

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Tangerine and ancho chilli flan
v3 · rb0e705f985 20260727Z1751 100 g caster sugar 1 tbsp tangerine juice 0.75 pieces ancho chilli 🔥 preheat the oven to 150°C 🔥 warm the 20x20cm nonstick tin in the oven 🍳 ⏱ 8 min cook the caster sugar into a dark amber caramel 🍳 ⏱ 10 min soak the ancho chilli in boiling water squeeze out the ancho chilli and discard the stalk blitz the custard base in a blender for about 30 seconds until well combined tap the caramel tin to check it has set sieve and pour the custard into the caramel base 🔥 ⏱ 40-50 min bake the flan in a water bath at 150°C until set and golden-brown with a wobble ⏳ ⏱ 3 h cool the flan slightly then refrigerate ⏱ 30 min remove the flan from the fridge before serving 🍽 flip the flan onto a plate after running a knife around the edge 🍽 drizzle the tangerine juice over the top and serve at once Tangerine Ancho Flan 🎉 270 g condensed milk 100 ml double cream 400 ml whole milk 3 pieces egg 1 tsp vanilla bean paste 1 tsp tangerine zest flaked sea salt to taste tangerine juice
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Preparation steps

  1. preheat the oven to 150°C
  2. warm the 20x20cm nonstick tin in the oven
  3. cook the caster sugar into a dark amber caramel for about 8 minutes
  4. soak the ancho chilli in boiling water for 10 minutes
  5. squeeze out the ancho chilli and discard the stalk
  6. blitz the custard base in a blender for about 30 seconds until well combined
  7. tap the caramel tin to check it has set
  8. sieve and pour the custard into the caramel base
  9. bake the flan in a water bath at 150°C for 40-50 minutes until set and golden-brown with a wobble
  10. cool the flan slightly then refrigerate for at least 3 hours
  11. remove the flan from the fridge 30 minutes before serving
  12. flip the flan onto a plate after running a knife around the edge
  13. drizzle the tangerine juice over the top and serve at once

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