Almond And Orange Blossom Flan

Instructions

1. In a saucepan, combine the whole milk, heavy cream, and granulated sugar. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.
2. Remove the saucepan from the heat and stir in the ground almonds and orange blossom water. Let the mixture steep for 10 minutes.
3. Preheat the oven to 325°F (165°C). Place a roasting pan in the oven and fill it with enough hot water to reach halfway up the sides of the ramekins.
4. In a large bowl, whisk together the eggs and vanilla extract. Gradually pour the warm milk mixture into the eggs, whisking constantly.
5. Strain the custard through a fine-mesh sieve into a large measuring cup or bowl with a spout. Divide the custard among six ramekins.
6. Carefully place the ramekins in the water bath in the roasting pan. Bake for 40-45 minutes, or until the flans are set around the edges but still slightly wobbly in the center.
7. Remove the ramekins from the water bath and let them cool to room temperature. Then, cover and refrigerate for at least 4 hours or overnight.
8. Before serving, sprinkle the toasted sliced almonds over the flans. To unmold, run a knife around the edge of each ramekin and invert onto a plate.