Classic Crème Caramel

• 1 cup sugar
• 1/3 cup water
• 2 tablespoons corn syrup
• 1/4 teaspoon lemon juice

• 1 cups milk
• 1 cups cream
• 4 large egg yolks
• 1/2 cup sugar
• 1 1/2 teaspoons vanilla extract
• 1 pinch fine salt

1. In a medium saucepan and without stirring, bring sugar, water, corn syrup, and lemon juice to simmer over medium-high heat, washing sides of pan with a wet pastry brush to remove any sugar crystals that might cause syrup to turn grainy.
2. Continue to cook until syrup turns from clear to golden, swirling pan gently to ensure even browning, about 8 minutes.
3. Continue to cook, swirling pan gently and constantly, until large, slow bubbles on mixture’s surface turn honey-caramel in color, 4 to 5 minutes longer.
4. Remove pan immediately from heat and, working quickly, pour a portion of the caramel into each of 8 ungreased 6-ounce ovenproof ramekins.
5. Allow caramel to cool and harden, about 15 minutes.

Make the custard:

1. Adjust oven rack to center position and heat oven to 350 degrees.
2. Heat milk and cream, stirring occasionally, in medium saucepan over medium heat until steam appears and/or an instant-read thermometer held in the liquid registers 160 degrees, 6 to 8 minutes; remove from heat.
3. Meanwhile, gently whisk eggs, and sugar in large bowl until just combined.
4. Off heat, gently whisk warm milk mixture, salt, and vanilla into eggs until just combined but not at all foamy.
5. Strain mixture through fine mesh sieve into large measuring cup or container with pouring spout; set aside.
6. Bring 2 quarts water to boil.
7. Meanwhile, fold dish towel to fit bottom of large baking dish or roasting pan and position in pan.
8. Divide reserved custard mixture among ramekins; place filled ramekins on towel in pan (making sure they do not touch) and set pan on oven rack.
9. Fill pan with boiling water to reach halfway up ramekins; cover entire pan loosely with aluminum foil so steam can escape.
10. Bake until a paring knife inserted halfway between center and edge of the custards comes out clean, 35 to 40 minutes.
11. Transfer custards to wire rack; cool to room temperature.
12. To un-mold, slide a paring knife around entire mold perimeter, pressing knife against side of the dish.
13. Hold serving plate over top of ramekin and invert; set plate on work surface and shake ramekin gently to release custard.
14. Serve immediately.