CARAMEL topping: Combine the sugar, water and juice in a saucepan, let it boil and stir gradually until the syrup turns golden brown. Pour the syrup into flan molds or an 8in baking dish. Make sure the whole surface is covered. Set aside to allow the caramel to harden.

Combine all the custard ingredients thoroughly in a large bowl, preventing any bubbles from forming. Pour gently into the prepared caramel-line molds.

Cover the molds or baking dish with aluminum foil. Place in a bain-marie. Bake for 60 minutes, until the mixture is firm. Remove from the oven and leave it to cool. Chill for 4 hours before serving.

In serving, run a spatula or knife along the edge of the mold to loosen the caramel. Serve into a serving plate. Garnish with lime or lemon slices, if desired.