Begin by making the caramel sauce first, add ⅓ cup of white sugar into a small fry pan, along with 2 tbsp of cold water and ½ 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 ⅓ 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 ½ 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 ½ 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!