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Have ready 8 individual 5-ounce ramekins.
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In a thick sided heavy duty pot, combine the sugar, corn syrup, 1/2 cup of the water, and lemon juice.
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Cook over high heat until a medium brown caramel forms.
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Remove from heat and stir in the remaining 1/2 cup of water.
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Pour about 1 tablespoon of caramel into each ramekin.
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To make the flan:
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Preheat the oven to 325 degrees F.
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Cream together the eggs, egg yolks, and sugar in bowl.
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In a medium saucepan over medium-high heat, bring the half-and-half and vanilla bean to a scald.
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Gradually whisk the half-and-half mixture into the eggs, a little at a time at first and whisking constantly, to temper the egg mixture.
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Fill each ramekin almost to the top with the egg mixture.
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Set the ramekins in a deep baking dish and fill the dish with hot water that reaches halfway up the sides of the ramekins.
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Bake until the flan is set (jiggly but not firm), about 90 minutes.
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Let cool and refrigerate.
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To serve, use a paring knife to cut around the outside of the ramekin and then invert the mold over each serving plate.
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It may be necessary to shake the flan or gently push it back on one side in order to get the flan to break loose from the ramekin.
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Serve with the liquid caramel that pours out as a sauce.
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This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
