Creme Caramel

Directions

1. 1
   Scald the milk with the vanilla in a large saucepan over low heat.
2. 2
   Remove from the heat and let sit, covered, for 30 minutes.
3. 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. 4
   Watch carefully that it doesnt become too dark and burn, as it may taste bitter.
5. 5
   Carefully pour the caramel into the mold, tilting the mold to fully coat the bottom and sides.
6. 6
   Let sit until the caramel hardens, about 2 minutes.
7. 7
   Preheat the oven to 300F.
8. 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. 9
   Pour the scalded milk mixture into the egg mixture and mix well with a wooden spoon to make a custard.
10. 10
    Using a fine metal kitchen strainer, carefully strain the custard mixture into the caramelized mold.
11. 11
    Place the mold in a larger pan more than 1 inch deep.
12. 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. 13
    Bake for 60 to 75 minutes, until the custard is set.
14. 14
    (Youll know its ready when a knife inserted in the center comes out clean.)
15. 15
    Remove the pan and mold from the oven and set the mold outside the larger pan to cool for 2 hours.
16. 16
    Refrigerate for at least 8 hours, or overnight.
17. 17
    When ready to serve, run a knife around the edges of the mold.
18. 18
    Cover the mold with a deep serving dish and overturn the mold.
19. 19
    Allow the caramel to coat the custard.
20. 20
    Cut into portions before serving, then serve some of the creme caramel with cream.