Preheat oven to 325°F / 160°C.
In a small thick-bottomed pan, make caramel with lemon juice, water and 1 cup (250 mL) sugar. Bring to a slow boil and cook 10-15 minutes without stirring or until liquid becomes pale amber.
Remove from heat and divide caramel among 6 ramekins. Let caramel set at room temperature.
In a bowl, beat cream cheese, adding vanilla, honey and remaining sugar. Mix thoroughly.
Beat in eggs, one by one. Add orange juice, beating vigorously to prevent lumps.
Pour mixture into ramekins. Put ramekins in a shallow, ovenproof dish filled 1/2 in. (2 cm) high with hot water and bake for about 70 minutes or until a knife inserted in the centre comes out clean.
Cool flans at room temperature before putting them in the refrigerator. Chill at least 2 hours or until firm.
Before serving, run a knife around the inside of the ramekins and turn out the flans onto dessert plates. Garnish each flan with orange segments.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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