1-3/4 cups heavy whipping cream
1 cup evaporated milk
1/8 teaspoon kosher salt
zest of two limes
zest of two tangerines
1 teaspoon vanilla extract
1 cup plus 7 tablespoons
1/3 cup tangerine or orange juice
2 cups DOLE Chef-Ready Cuts Mandarin Oranges, thawed and drained
3 large eggs
2 large egg yolks
Preheat oven to 350 degrees. Combine cream, milk, salt, zest and vanilla extract in a medium saucepan over medium heat. Bring mixture to simmer. Remove from heat and let sit 30 minutes.
Combine 1 cup sugar and 1/3 cup tangerine juice in another medium saucepan. Stir over low heat until sugar dissolves. Increase heat to high and cook without stirring until syrup turns amber. Brush down sides of pan with wet pastry brush and swirl pan occasionally, about 15 minutes. Pour caramel into six 3/4-cup ramekins, and tilt each ramekin to coat sides. Set ramekins into a 13-by-9-by-2-inch baking pan.
Divide mandarin oranges between ramekins and place on top of caramel. Whisk eggs, egg yolks and 7 tablespoons sugar in medium bowl just until blended. Gradually whisk cream mixture into egg mixture. Pour custard through sieve into prepared ramekins, dividing evenly. Pour enough hot water into baking pan to fill halfway up the sides of ramekins. Bake 40 minutes or until center of flan is gently set. Transfer ramekins to rack and cool. Chill until cold, about 2 hours. Run sharp paring knife around flan to loosen. Turn over onto plate and shake gently to release.
Recipe courtesy of Dole Foodservice