In a saucepan put the sugar, lemon and water. Place over medium heat and cook until golden brown. Pour the hot caramel into the 100g custard cups.
Mix all the ingredients with the help of a glass blender. Pour into caramelized flan molds. Bake at 150º C in a bain-marie oven for 30 minutes. Remove from the oven and place in the refrigerator for 2 hours before unmolding.
Garnish with fresh fruit to taste