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1
Preheat oven to 350 degrees.
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2
In a medium saucepan, combine 1 cup sugar with 1/4 cup water.
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3
Stir until completely dissolved.
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4
Place pan over medium heat, stirring constantly, until syrup begins to bubble.
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5
Stop stirring and allow pan to sit until syrup begins to turn golden at edges, brushing down any sugar crystals with a brush dipped in cold water.
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6
Occasionally rotate pan to mix syrup without stirring it, then replace over heat.
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7
Continue doing this until syrup is evenly golden brown.
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8
Pour caramel into an 8-inch round flan mold or cake pan, or 10 to 12 3-inch fluted molds, tilting to spread caramel evenly along bottom.
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9
Set aside.
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10
In a medium saucepan, mix together remaining 2 cups sugar with 1 cup water.
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11
Bring to a boil over medium heat, and boil for 4 minutes.
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12
Remove from heat and set aside to cool until lukewarm.
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13
Whisk together yolks and whole eggs until blended, then pour through a fine mesh strainer into a bowl.
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14
Add orange zest, orange juice and ground almonds.
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15
Whisk in sugar syrup.
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16
Pour into caramel-lined mold or molds, filling to just below rim.
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17
Cover mold or molds tightly with foil.
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18
Place mold or molds into a larger pan.
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19
Pour enough hot water into large pan to reach halfway up side of flan mold.
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20
Bake until a knife inserted halfway into flan comes out clean, 30 minutes to 1 hour, depending on type of pan and oven used.
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21
Allow flan to cool, then refrigerate until thoroughly chilled, at least 2 hours.
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22
Just before serving, warm base of pan by dipping it briefly in a pan of hot water.
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23
Invert onto a plate, and serve immediately.
