1. In a pan, combine the sugar, water, and lemon juice. Turn on the heat and let it boil. Do not stir until the sugar has completely melted and started to caramelize, about 10 minutes. Be careful, it shouldn't get too dark or it will become bitter.
2. Pour the caramel into a 24 cm metal baking pan or a round mold with a hole in the middle. Swirl the pan so the caramel covers the entire base. In a saucepan, combine the milk, sugar, almonds, eggs, cognac, vanilla, cornstarch, and biscuits. Place it on the heat and warm the mixture until it is lukewarm, not boiling. Pour this mixture over the caramel. Place the baking pan inside a larger roasting pan. Carefully pour hot water into the larger pan to cover the pudding pan halfway.
3. Bake in a preheated oven at 170°C for 50 minutes. To check if it's done, insert a knife into the middle of the pudding; if it comes out clean, it's ready. Remove from the oven and take the pudding pan out of the water bath. Let it cool and refrigerate for 3-4 hours or overnight. When serving, run a knife around the edges and invert onto a serving platter.
