For the caramel
1/2 cup granulated sugar (90 g)
1 cup milk (240 ml)
1 cup all-purpose flour (120 g)
7 eggs
2 egg yolks
2 3/4 cups granulated sugar (500 g)
1 cup tangerine juice (240 ml)
1 tablespoon grated tangerine peel
1 pinch of salt
1 tablespoon melted butter
For the caramel
1/2 cup granulated sugar (90 g)
1 cup milk (240 ml)
1 cup all-purpose flour (120 g)
7 eggs
2 egg yolks
2 3/4 cups granulated sugar (500 g)
1 cup tangerine juice (240 ml)
1 tablespoon grated tangerine peel
1 pinch of salt
1 tablespoon melted butter
Preheat the oven to 350°F (medium-high heat)
Prepare the caramel: In a small saucepan, combine the sugar and cook over medium heat, stirring with a wooden spoon, until it dissolves and turns golden brown
Spread the caramel on the bottom and sides of a 9-inch (22 cm) round cake pan with a hole in the center and reserve
In a small bowl, whisk together the milk and flour with a wooden spoon. Reserve
In a medium-sized bowl, combine the eggs, egg yolks, and whisk lightly with an electric mixer until smooth (approximately 2 minutes)
Add the sugar and mix well
Add the reserved flour mixture and tangerine juice
Strain through a fine-mesh sieve into another bowl and add the grated tangerine peel, salt, and melted butter
Beat with an electric mixer until smooth
Transfer to the prepared pan
Bake in a preheated oven at 350°F (medium-high heat) in a water bath (place hot water in a round baking dish to fill 2/3 of its height and place the cake pan on top) for about 1 hour and 40 minutes, or until inserting a knife near the edge yields a clean slice
Remove from the oven and let cool
Cover with plastic wrap and refrigerate for at least 2 hours before serving
Cut into slices, if desired
266 calories per slice
