-
1
In a medium saucepan, bring 1 cup sugar, 1/3 cup water, light corn syrup and lemon juice to a simmer over medium-high heat.
-
2
Wipe down the sides of the pan any sugar crystals that might make the syrup grainy.
-
3
Cook until the syrup turns from clear to golden, swirling the pan gently.
-
4
Continue cooking until the mixture turns honey-caramel color.
-
5
This whole process takes about 12 minutes.
-
6
Do not leave the pan unattended, as it will take some time for the syrup to begin to turn golden; but once it does, it can burn quickly.
-
7
When ready, remove from the heat and pour a portion of the caramel into each of 8 ungreased 6-ounce ovenproof ramekins.
-
8
Allow the caramel to cool and harden.
-
9
Place your oven rack to the center position and heat the oven to 350 degrees.
-
10
Heat the milk and cream in a medium saucepan over medium heat, stirring occasionally, until steam appears (or it is 160 degrees), about 6 to 8 minutes.
-
11
Remove from heat and add the salt and vanilla extract.
-
12
In a large bowl, whisk the eggs, yolks and 2/3 cup sugar just until combined.
-
13
Whisk the milk mixture slowly into the eggs until just combined but not foamy.
-
14
I like to strain the mixture through a fine sieve to be sure that it is smooth and there are no cooked egg bits.
-
15
Set it aside.
-
16
Bring 2 quarts water to a boil in a kettle.
-
17
Put a dish towel flat on the bottom of a large baking dish or roasting pan.
-
18
Divide the custard mixture among the ramekins, place the filled ramekins on the towel in the pan and set the pan on the oven rack.
-
19
Fill the pan with boiling water to reach halfway up the sides of the ramekins.
-
20
Cover the pan loosely with aluminum foil to allow steam to escape.
-
21
Bake 35 to 40 minutes until the custards are set and a knife inserted in the custard comes out clean.
-
22
Transfer the ramekins to a wire rack to cool.
-
23
To serve, slide a knife around the inside of each ramekin against the side of the dish.
-
24
Hold a plate over the top of the ramekin and invert.
-
25
You may need to shake the ramekin gently to loosen the custard.
-
26
Serve immediately.
