INGREDIENTS
1 ½ teaspoon Lemon Juice
1/8 cup water
1 ½ cups granulated sugar, divided
½ lb cream cheese, softened
3/8 teaspoon vanilla extract
2 tablespoons honey
4 eggs
2 cups Hale orange juice
Fresh berries as needed
2 cups Hale orange sections
Toasted sliced almonds as needed
PREPARATION
In a saucepan, combine the lemon juice, water and 1 cup of sugar, bring to a boil and simmer until the liquid becomes a very pale amber color. Remove the pan from the heat and distribute the caramel evenly among 6 seven-ounce ramekins (2 tablespoons in each); allow hardening at room temperature.
To prepare the custard, cream the cheese, add the vanilla, honey and remaining sugar; blend. Add the eggs one at a time blend and then incorporate the Hale orange juice slowly (to prevent lumps from forming). Distribute the custard equally among the 6 ramekins (5 oz. of liquid in each). Place all into a Bain Marie(s) with ½ inch of hot water and bake at 325F. for 1 hour and 10minutes (until a knife inserted in the center of the custard comes out clean). Remove the ramekins from the oven and cool on a rack. When room temperature, place in refrigerator. Chill until firm.
To serve, run a knife along the inside edge of the ramekin, invert a plate over the ramekin, invert both the plate and ramekin and remove the ramekin. Garnish each flan with fresh berries, toasted almonds and 1/3 cup of Hale orange sections.
YIELD: 6 servings.