Classic Spanish Almond Flan

Add 1/3 cup white sugar to a small fry pan, add 2 tablespoons of water and 1/2 teaspoon fresh lemon juice, heat it with a medium heat and cook between 6 to 7 minutes without stirring, once the mixture reaches an auburn color remove from the heat and evenly divide between 4 individual flan ramekins, set aside

Add 3/4 cup blanched Spanish almonds to a food processor and pulse between 60 to 90 seconds or until the almonds turn into a powder, set aside

Crack 4 large organic eggs into a large bowl, whisk them well, then slowly pour in a generous 1/3 cup of white sugar while you continue to whisk, then add the processed almonds and whisk together until well combined, add 1/2 teaspoon vanilla extract to a pitcher that has 1 3/4 cups organic milk and mix together, slowly pour in the milk into the egg mixture while whisking, transfer the entire mixture back into the pitcher and evenly divide between the 4 individual flan ramekins

Add the ramekins to a casserole dish and fill the casserole 1/2 way with water, add to a preheated oven bake only 175 C - 350 F for exactly 45 minutes, then remove from the oven and transfer the ramekins to a wire rack to cool, after 30 minutes cover each one with seran wrap and into the fridge for at least 4 hours, they will hold for up to 3 days

When you are ready to serve the flans, remove from the fridge, gently run a pairing knifer through the outer edges, place a plate on top and flip, shake the ramekin to release the flan, garnish with blanched almonds on top, enjoy!