FLAN OF MANDARIN AND ALMOND

As I like mandarins, and especially ones that have rabbits and small leaves, they gossip me, I eat them like candy. In winter of the fruits that I eat most are tangerines and oranges, but very many, even at night I eat an orange, my mother scolds, says the orange at night kills, but to me nothing of that, I feel great. As this flan for lovers of this fruit like me, it is delicious, if you are here here is a fruit of seasonal fruit!

Remove the peel from the mandarin oranges, separate the segments and remove the thin piecella that covers them (I missed this last one, they all broke me). Place the segments of two of them, without superimposing them, on the bottom of an elongated mold. Reserve the rest.

Pour in a saucepan 2 tablespoons water, add 150 g of sugar and cook until you get a clear caramel, if you leave it very dark then bitter. Remove it and sprinkle with it the segments of the mold, so that they are well impregnated. Shell the eggs in a bowl and add the milk, the yolks, the liquor, the mandarin juice, the ground almonds and the remaining sugar. Beat a few minutes, with the manual rods, until all the ingredients are well integrated.

Spend the preparation before the mold with the fruit and cook it for 40 minutes, in a bain-marie , in the oven preheated to 170º. Remove and let cool on a rack. Reserve the flan in the fridge until serving. Better from one day to the next.

Wash the leaves of mint and dry them with absorbent paper. Leave some whole and cut two into strips. Unmold the custard on a platter, serve it decorated with reserved mandarin segments and mint leaves, along with those we had cut in julienne.