1. Preheat oven 350 degrees. 2. Make Caramel, melt 1/2 cup sugar, water, lemon juice, cayenne over low heat 8-10 minutes without stirring. Gently tilt pan off heat to distribute color evenly as sugar caramelizes. When Sugar reaches a uniform color golden brown/light amber immediately remove from heat. 3. Pour caramel into 4 individual custard cups, tip the molds side to side until there is an even coating of caramel over the bottom and half up sides. 4. Grind almonds in food processor. 5. Add remaining sugar, zest, eggs. Process until smooth. 6. Add cream and OJ, process to mix. 7. Let the froth subside before pouring into cups. 8. Bake in water bath, covered until flan is set. Test by inserting blade of knife into the center of the custard. If it comes out clean -- done. 9. Set aside to cool before unmolding. ---------------------------------------------------------------------------
Nutrition
Ingredients
