Preheat the oven to 400 degrees F. Grease 6 6-ounce ramekins and set aside.
In a medium pot combine the apples, lemon juice and 1/2 cup water. Cook, covered, over medium-low heat until fork tender, 12 to 15 minutes. Remove from the heat.
Drain the apples through a sieve or colander, pushing down with a spoon to remove excess liquids from the apples. Set aside to cool.
Put the sugar in a small skillet. Turn the heat to medium-high and cook the sugar until caramelized and amber in color. Make sure not to stir with any cooking utensil, use a swirling motion of the pan to mix it together. Once the sugar has a caramel color, evenly pour it into the bottom of the prepared ramekins.
Transfer the cooked apples to the bowl of a food processor or blender and puree. Add the eggs and condensed milk and continue to puree until smooth. Pour the apple mixture evenly into each ramekin stopping 1/4-inch from the top.
Place the filled ramekins in a 9-inch-by-13 inch baking pan. Pour water into the pan so it comes halfway up the side of the ramekins (make sure not to drop any water in the ramekins). Cover pan with aluminum foil and bake until stiff, about 1 hour.
Uncover the pan and let flans cool for 15 to 20 minutes. Serve room temperature or chill until cold.