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1
Prepare oven and ramekins Heat oven to 325F.
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2
Place a small bowl of cold water and a pastry brush near the stovetop, and prepare an ice-water bath.
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3
Place eight 4-ounce ramekins in a large roasting pan.
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4
Bring a large kettle or pot of water to a boil.
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5
Make caramel In a saucepan over medium-high heat, stir together sugar, water, and lemon juice (if using), stirring to combine.
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6
Do not stir again.
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7
Cook, washing down sides of pan with a pastry brush dipped in water to prevent crystals from forming, until caramel is amber, about 8 minutes, swirling pan to color evenly.
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8
Remove from heat, and immerse bottom of pan in ice-water bath for 3 seconds to stop cooking.
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9
Dry bottom of pan.
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10
Working quickly, pour about 1 tablespoon caramel into each ramekin, swirling each to coat bottoms evenly.
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11
Make custard In a small saucepan, heat milk with half the sugar (1/4 cup plus 2 tablespoons) over medium heat just until mixture starts to steam and bubble around the edges, 5 to 6 minutes (do not let it boil).
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12
Meanwhile, whisk egg yolks In a large mixing bowl, whisk together the eggs, yolks, remaining sugar (1/4 cup plus 2 tablespoons), and salt.
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13
Temper eggs Add a ladle of hot milk mixture to the egg mixture and whisk to combine.
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14
(This is called tempering and it prevents the eggs from curdling.)
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15
Add two more ladles of milk mixture, one at a time, whisking to combine after each addition.
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16
Gradually whisk in remaining milk mixture.
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Strain Strain through a fine sieve into a large liquid measuring cup or a bowl (to remove any cooked bits of egg).
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18
Stir in vanilla.
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19
Bake Divide custard evenly among ramekins.
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20
Place pan in oven.
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21
Add enough boiling water to pan to come halfway up the sides of ramekins.
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22
Bake until custards are just set (they should tremble slightly in center when shaken), 35 to 42 minutes.
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23
Chill and serve Remove pan from oven.
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24
Use tongs to carefully remove ramekins from hot-water bath and place on a wire rack for 30 minutes.
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25
Then cover with plastic wrap and chill for at least 8 hours (or up to 3 days).
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26
To unmold, run a sharp knife around inside of ramekins, and place a rimmed serving plate upside down over the top of each.
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27
Invert, and gently lift ramekin to remove.
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28
Serve immediately.
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29
To make a large flan, prepare caramel as directed above and pour into an 8-inch round cake pan.
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30
Top with custard, then set pan in a hot-water bath and bake, chill, and serve as directed above.
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31
You will need a pastry brush for washing down the sides of the pan as well as eight 4-ounce ramekins, and a large roasting pan that can hold all the ramekins for the bain-marie (water bath).
