Tangerine and ancho chilli flan

dessert · ⏱ 55 min · 6 portions · 37.0 g carbs / portion · vegetarian · allergens: egg, milk

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
http://flowcooking.food/en-us/recipe/562/tangerine-and-ancho-chilli-flan/