| 1 |
In a sauce pan, combine the lemon juice, staer and 2 cups 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 12 seven-ounce ramekins (2 Tbsp. in each); allow to harden at room temperature. |
| 2 |
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 orange juice slowly ( to prevent lumps from forming). Distribute the custard equally among the 12 ramekins (5oz of liquid in each). Place all into a bain marie(s) with 1/2 inch of hot water and bake at 325 F for one hour and 10 minutes (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. |
| 3 |
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 orange sections. |