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1
Place the sugar and 1/2 deciliter of water in a pan and heat, stirring occassionally, until mixture starts to turn brown.
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2
When the mixture starts to darken, add 3 tablespoons of warm water and the drops of lemon juice. Stir well and remove from heat when thickened.
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3
Tilt the pan to cover the entire surface with the caramel. Set aside.
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4
Preheat the oven to 356u00b0C.
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5
Bring the cream and milk to a boil, using a spatula to skim off any foam that forms. Meanwhile, in a bowl, beat the eggs with the yolks, add the sugar and vanilla extract. Gradually add a little hot milk and cream, stirring constantly.
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6
Add the remaining milk and cream, stirring constantly. Pour the pudding into the caramel lined pan.
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7
Place the pudding into a baking pan lined with a kitchen towel. Fill the baking pan with hot water to create a water bath. Bake for about 35 minutes or until slightly browned.
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8
When finished baking, place the pudding pan on a rack in the oven and run a knife around the sides of the pan to loosen.
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9
Let the pudding cool in the oven, then refrigerate for at least 4 hours.
