Tangerine flan from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 391) by Rick Bayless

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on May 06, 2024

    Should have read the other note first. As I read the recipe, I wondered, "Won't the tangerine juice curdle the milk?" Yes, it will. Still, I continued in hopes that the eggs would magically emulsify everything (they didn't). Since I'd come this far, I went ahead and baked the flans. In my oven, they took 8 extra minutes to set. Rather miraculously, they actually unmolded okay (I'd feared a completely separated mess), but unsurprisingly, the texture was noticeably grainy. At least the flavor was great. Would try again, adding the juice *after* the milk is mixed with the eggs.

  • radishseed on April 12, 2011

    The milk curdled (both tries) when I was trying to bring it to a simmer. Proceed with caution.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.