1/2 cup of granulated 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 granulated sugar (500 g)
1 cup of tangerine juice (240 ml)
1 tablespoon of grated tangerine peel
1 pinch of salt
1 tablespoon of melted butter
1/2 cup of granulated 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 granulated sugar (500 g)
1 cup of tangerine juice (240 ml)
1 tablespoon of grated tangerine peel
1 pinch of salt
1 tablespoon of melted butter
Preheat the oven to 180°C (medium)
Prepare the caramel: in a 9-inch round cake pan, with a hole in the center and a slight indentation at the bottom, cook the sugar over medium heat, stirring constantly, until it turns golden brown
Spread the caramel evenly in the prepared pan and set aside
In a small bowl, mix together the milk and flour with a whisk until smooth and set aside
In a medium-sized bowl, beat the eggs and egg yolks together with an electric mixer (chicote) until well combined and slightly thickened
Add the sugar and mix well
Add the tangerine juice and mix well
Strain the mixture through a fine-mesh sieve and add the grated tangerine peel, salt, and melted butter
Mix until smooth and creamy
Beat with the chicote until well combined
Transfer the pudding to the prepared pan and place it in a preheated oven at 180°C (medium) with a water bath
Bake for about 1 hour and 40 minutes, or until a knife inserted near the edge of the pudding comes out clean
Remove from the oven, let it cool, and refrigerate for at least 2 hours
Remove the pudding from the pan by running a knife around the edges and serve.
