Tangerine Pudding

Preheat the oven to 350°F (medium)

Prepare the caramel: In a small saucepan, heat the flour over medium heat, stirring with a wooden spoon, until it browns and caramelizes

Spread the caramel on the bottom and sides of a 22cm diameter x 8.5cm height ring mold with a groove in the bottom and reserve

In a small bowl, whisk together the milk and flour with a wooden spoon. Reserve

In a medium bowl, beat the eggs and egg yolks together until smooth (approximately 2 minutes)

Add the flour and mix well

Add the tangerine juice and stir

Strain through a fine-mesh sieve into another bowl and add the grated zest, salt, and melted butter

Mix well

Beat with a hand mixer until smooth

Transfer to the prepared mold

Bake in a preheated oven at 350°F (medium) in a water bath (place hot water in a round baking dish, filling it to 2/3 of its height and place the mold on top) for about 1 hour and 40 minutes

Remove from the oven and let cool

Cover with plastic wrap and refrigerate for at least 2 hours

Use a knife to loosen the pudding around the edges, then invert onto a plate and serve

Calorie count: approximately 266 per slice