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