Almond And Lemon Flan

Instructions

1. In a saucepan, combine 1 cup of sugar and water. Cook over medium heat, swirling the pan occasionally, until the sugar caramelizes and turns golden brown. Pour the caramel into a flan mold, tilting the mold to coat the bottom evenly. Set aside to cool.
2. Preheat the oven to 350°F (175°C).
3. In a separate saucepan, heat the milk and heavy cream over medium heat until it begins to simmer. Remove from heat and stir in the ground almonds. Let it steep for 10 minutes, then strain the mixture through a fine-mesh sieve into a bowl.
4. In a large bowl, whisk together the eggs, 1/2 cup of sugar, lemon juice, and lemon zest. Gradually whisk in the almond-infused milk mixture until smooth.
5. Pour the custard mixture over the cooled caramel in the flan mold. Place the mold in a larger baking dish and fill the dish with hot water to reach halfway up the sides of the flan mold.
6. Bake in the preheated oven for 40-45 minutes, or until the flan is set around the edges but slightly wobbly in the center.
7. Remove the flan from the water bath and let it cool to room temperature. Refrigerate for at least 4 hours, or overnight, until fully set.
8. To serve, run a knife around the edge of the flan and invert it onto a serving plate. The caramel will create a luscious sauce for the flan.