Begin by making the caramel sauce first, add 1/3 cup of white sugar into a small fry pan, along with 2 tbsp of cold water and 1/2 tsp of orange juice, heat with a medium heat and do not stir, after 6 to 7 minutes you should have an auburn colored sauce, do not over cook, evenly divide the caramel sauce into 4 individual flan ramekins, add the ramekins to a casserole dish and set aside
To make the custard base, crack 4 large organic eggs into a large bowl and beat the eggs, while you are still beating the eggs start slowly adding in 1/3 cup of white sugar, continue to mix as you add the sugar, once all the sugar has been incorporated start slowly adding in a generous 1 1/2 cups of orange juice, again continue to mix as you add the orange juice, once all the orange juice has been added evenly divide the mixture into the 4 flan ramekins
Fill the casserole dish with cold water, to cover the ramekins about 1/2 way through, then add into a preheated oven, bake only option 175 C - 350 F for exactly 45 minutes, then remove from the oven and let the flans cool off on a wire rack for 20 minutes, then cover each ramekin with seran wrap and add to the fridge
After 4 hours the flans are ready to be served, using a knife gently run it through the outer edge of the flan, then place a plate on top and flip, gently shake the ramekin and lift, make sure to drizzle any of the left over caramel sauce in the ramekin over the flan, enjoy!
Get the Individual Flan Ramekins I used to make this recipe.