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1
Place the gelatin leaves in 2 cups of cold water and set aside.
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2
Place the milk and lemon zest in a non-reactive pan over medium-high heat.
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3
Place the almonds in a food processor, grind to a powder and pour into the heating milk.
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4
Bring the milk and almonds to a boil, remove from heat, cover and let stand 20 minutes.
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5
Line a conical sieve with cheesecloth and strain the lemon zest and almond solids from the milk, pressing with the back of a spoon to remove all of the liquid.
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6
Set aside 1 1/2 cups of the flavored milk for the sauce and place the remaining milk, 1 1/2 cups sugar and the soaked gelatin leaves into a saucepan and bring just to a boil, stirring constantly.
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7
Remove from the heat immediately and allow to cool to room temperature.
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8
Grease the flan molds with the almond oil and set aside.
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9
Whip the cream to soft peaks and fold the cooled almond milk into the whipped cream.
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10
Spoon the almond milk mixture into the greased flan molds so that they're 90 percent full, and refrigerate at least 4 hours.
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11
Meanwhile, crack the eggs and beat together the egg and the yolks.
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12
Add the egg mixture to the remaining 1 1/2 cup flavored milk, and add the remaining 1/2 cup sugar.
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13
Place over medium heat and, stirring constantly, heat to a high simmer, 175 F. Remove from heat, pour through a strainer into a small bowl and refrigerate 1 hour.
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14
To serve, dip the molds upright into a bowl of hot water, without allowing any water to go over the edge into the mold, and carefully invert onto a large plate.
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15
Whisk the sauce to loosen it and pour over the custards into the plate.
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16
Garnish with pomegranate seeds and serve.
