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1
Preheat the oven to 360 degrees.
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2
In a pan, heat the cup of sugar over low heat until it achieves the consistency of caramel.
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3
It takes a while, but don't leave it unattended and move the pan as it begins to melt.
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4
Once it looks like caramel and is melted, decide how dark and strong you want the caramel to be.
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5
The lighter the color of the caramel, the lighter flavor.
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6
But be careful because if it gets too dark it can taste bitter and can burn quickly.
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7
Take it off the heat and pour it into the bottom of a flan or round tube mold or into 10 individual custard cups.
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8
Do so quickly, since caramel hardens fast.
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9
Place the almonds and remaining sugar into the blender or food processor and finely grind.
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10
Add the orange juice, orange zest and blend.
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11
Add in the eggs and quince liquor or Grand Marnier and puree until combined.
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12
Pour the flan mixture on top of the hardened caramel in the molds.
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13
Place the molds in a hot water bath in a deep baking pan.
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14
Make sure the water comes up to about half the height of the molds and that the water is very hot.
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15
Slide the baking pan with the molds into the oven.
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16
Bake 50 to 55 minutes, or until a toothpick inserted in the middle of a flan comes out clean.
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17
When ready, take them out of the oven, out of the water bath and allow to cool.
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18
If flans will not be eaten on the same day, they can be covered and refrigerated, for up to a week.
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19
Before unmolding, you can place the molds in a container with very hot water for 5 to 10 seconds, so that the sugar will melt a bit, and help the flan come out.
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20
You can also run the tip of the knife around the rim of the flan.
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21
Then turn the flans onto a plate, but wait ab it until most caramel pours on top of each flan.
