Golden Crème Caramel

Preheat oven to 325°F (160°C). Arrange eight 1-cup (250 mL) ramekins in large roasting dish.

Caramel 

In saucepan, pour in ¼cup (60 mL) water and lemon juice. Sprinkle in sugar. Don’t stir. Bring to a boil over medium-high. Cook, occasionally brushing sides with wet pastry brush, for 5 to 8 minutes or until mixture starts to turn amber. Swirl and cook for 6 to 7 minutes, until mixture is a medium-dark amber.

Remove from heat. Immediately pour into ramekins. Quickly tilt ramekins so caramel coats bottoms. Let harden.

Custard 

Prepare saucepan or kettle of boiling water.

In another saucepan over medium, stir together milk, cream, sugar and salt. Stirring occasionally, bring to a simmer. Remove from heat.

Whisk together eggs, egg yolk and vanilla. Whisking, gradually pour into hot milk mixture. Carefully ladle through fine-mesh sieve into ramekins.

Transfer to oven. Fill roasting pan with boiling water until it reaches one-third up sides of ramekins.

Bake for 30 to 35 minutes or until custard is mostly set, but centres jiggle slightly.

Transfer ramekins to wire rack to cool, then cover with plastic wrap and refrigerate 12 hours or up to 4 days.

Run a thin knife around edges. Quickly invert onto rimmed plate, using side-to-side shaking motion to release.