-
1
Scald the milk with the vanilla in a large saucepan over low heat.
-
2
Remove from the heat and let sit, covered, for 30 minutes.
-
3
In a separate saucepan, prepare caramel for an 8-cup mold: Combine 3 tablespoons water, the lemon juice, and 1/2 cup sugar and cook over medium-high heat until golden.
-
4
Watch carefully that it doesnt become too dark and burn, as it may taste bitter.
-
5
Carefully pour the caramel into the mold, tilting the mold to fully coat the bottom and sides.
-
6
Let sit until the caramel hardens, about 2 minutes.
-
7
Preheat the oven to 300F.
-
8
Whisk together the eggs, yolks, the remaining 1 cup sugar, and the salt in a large bowl until the mixture is pale yellow and thick enough to coat a spoon or spatula.
-
9
Pour the scalded milk mixture into the egg mixture and mix well with a wooden spoon to make a custard.
-
10
Using a fine metal kitchen strainer, carefully strain the custard mixture into the caramelized mold.
-
11
Place the mold in a larger pan more than 1 inch deep.
-
12
Set the larger pan on an oven shelf, and fill with at least 1 inch of water, until it comes halfway up the mold.
-
13
Bake for 60 to 75 minutes, until the custard is set.
-
14
(Youll know its ready when a knife inserted in the center comes out clean.)
-
15
Remove the pan and mold from the oven and set the mold outside the larger pan to cool for 2 hours.
-
16
Refrigerate for at least 8 hours, or overnight.
-
17
When ready to serve, run a knife around the edges of the mold.
-
18
Cover the mold with a deep serving dish and overturn the mold.
-
19
Allow the caramel to coat the custard.
-
20
Cut into portions before serving, then serve some of the creme caramel with cream.
