1/2 cup of sugar (90 g - for the caramel)
1 cup of milk (240 ml)
1 cup of all-purpose flour (120 g)
7 eggs
2 egg yolks
2 3/4 cups of sugar (500 g)
1 cup of tangerine juice (240 ml)
1 teaspoon of grated tangerine zest
1 pinch of salt
1 tablespoon of melted butter
1/2 cup of sugar (90 g - for the caramel)
1 cup of milk (240 ml)
1 cup of all-purpose flour (120 g)
7 eggs
2 egg yolks
2 3/4 cups of sugar (500 g)
1 cup of tangerine juice (240 ml)
1 teaspoon of grated tangerine zest
1 pinch of salt
1 tablespoon of melted butter
Preheat the oven to 180°C (medium)
Make the caramel: in a round cake pan with a diameter of 22 cm and height of 8.5 cm, create a well in the center and add the sugar over medium heat, stirring constantly until it turns golden brown
Spread the caramel evenly in the pan and set aside
In a small bowl, mix the milk and flour gently with a wooden spoon and set aside
In a medium-sized bowl, beat the eggs and egg yolks together with an electric mixer (or whisk) for about 2 minutes until smooth
Add the sugar and mix well
Add the tangerine juice and mix until combined
Pass through a fine-mesh sieve and add the grated tangerine zest, salt, and melted butter
Mix well
Beat with an electric mixer (or whisk) for about 2 minutes until smooth
Pour the mixture into the prepared pan and place it in a preheated oven at 180°C (medium)
Bake for about 1 hour and 40 minutes or until a knife inserted near the edge comes out clean
Remove from the oven, let cool, and refrigerate for at least 2 hours
Unmold by running a sharp knife around the edges of the pudding and serve
266 calories per slice
