Preheat oven to 350 degrees F (175 degrees C).
Into a small frying pan, add Granulated Sugar (1/3 cup), Water (2 tablespoon), and Lemon Juice (1/2 teaspoon). Cook over a medium heat for 6-7 minutes without stirring.
Once the mixture reaches an auburn color, remove from the heat and evenly divide between 4 individual flan ramekins, then set aside.
Add Blanched Slivered Almonds (3/4 cup) to a food processor and pulse between 60-90 seconds or until the almonds turn into a powder. Set aside.
Crack Organic Egg (4) into a large bowl. Whisk them well, then slowly pour in Granulated Sugar (1/3 cup) while you continue to whisk. Add the processed almonds and whisk together until well combined.
Into a pitcher, add Whole Milk (1 3/4 cup) and Vanilla Extract (1/2 teaspoon). Mix together, then slowly pour 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 halfway with water. Bake for exactly 45 minutes.
Remove from the oven and transfer the ramekins to a wire rack to cool for 30 minutes.
Cover each ramekin with plastic wrap and place in the fridge for at least 4 hours.
When you are ready to serve the flans, remove them from the fridge, gently run a paring knife around the outer edges, place a plate on top, and flip. Shake the ramekin to release the flan.
Garnish with blanched almonds. Serve and enjoy!