-
1
In a small, heavy saucepan, melt 1/2 cup of the sugar with the water over high heat.
-
2
Cook, without stirring, until mixture is a caramel color and is fragrant.
-
3
Do not let it get too dark or it will taste bitter.
-
4
Very carefully pour the caramel into the bottom of a 1 qt flan mold or 6 caramel cups.
-
5
Swirl quickly to coat the bottoms and sides.
-
6
Preheat the oven to 350 degrees F.
-
7
Place almonds into a food processor with 1/4 cup of the remaining sugar and process until finely ground.
-
8
Set aside.
-
9
In a bowl, whisk together the egg yolks and remaining sugar.
-
10
Add the orange juice, zest almonds and mix well.
-
11
Pour the mixture in to your prepared baking mold or cups and place into a larger baking pan.
-
12
Add hot water to the pan to reach halfway up the sides of the mold or cups.
-
13
Cover the baking pan with aluminum foil.
-
14
Bake until a knife inserted into the center emerges clean, 35-40 minutes for the custard cups and 1 hour for the mold.
-
15
Remove from the oven, then remove from the baking pan.
-
16
Let cool a bit then cover with plastic wrap and refrigerate until well chilled.
-
17
To serve, run a thin knife around each flan and invert onto individual plates or one large plate.
-
18
Spoon the caramel that flows onto the plates over the top.
-
19
Garnish with orange segments.
