Creme Caramel

Ingredients

• 18 oz. granulated sugar
• 1.2 teaspoon fresh lemon juice
• 4.5 oz. water

• 1 qt. milk
• Pinch of salt
• 8 oz. granulated sugar
• 12 oz. eggs
• 4 oz. egg yolks
• 1/2 oz. vanilla extract

Directions.

1. Butter 15 4-ounce ramekins well and set aside.
2. Combine the first sugar, lemon juice, and water in a clean pot. 
3. Cook over high heat and stir until sugar dissolves. Wash down sides of pot with wet pastry brush. Once sugar is dissolved, DO NOT STIR. Lower the heat to medium and cook until sugar reaches desired color, swirling to distribute the caramel evenly.
4. When the sugar reaches desired color, shock the pot.
5. Immediately pour the caramel into the bottoms of the ramekins.
6. In a medium mixing bowl, whisk together the eggs, yolks, half the second sugar, and vanilla extract.
7. Heat the milk with the remaining second sugar.
8. Temper the hot mixture into the eggs. Strain through a chinois or fine sieve.
9. Place custard cups in a hotel pan and prepare for water bath.
10. Near the oven, deposit the mixture into cups with fondant funnel.
11. At the oven, pour hot tap water into hotel pan (2/3 way up cup).
12. Bake 300F for 35-40 minutes. Carefully remove and allow to cool in water bath for 20 minutes. 
13. Allow the custard to cool overnight and then turn out of ramekins.