Crème Caramel

Preheat the oven to 300°F (150°C).

Place four 5-ounce (150 mL) ramekins in a baking pan with sides just taller than the ramekins.

In a large mixing bowl, whisk the whole eggs and egg yolks with the sugar until combined.

Gently whisk in the milk, followed by the vanilla extract and salt.

Strain the mixture through a fine-mesh sieve into a pitcher or bowl. Let it sit to allow any bubbles to dissipate.

In a saucepan, combine water, sugar, and lemon juice. Bring to a full boil over high heat without stirring.

Continue to boil until the mixture turns an amber color. Occasionally brush the sides of the pot with water to prevent crystallization.

Carefully pour the hot caramel equally into the four prepared ramekins. Let cool for one minute.

If any bubbles are visible on the custard surface, spoon them off. Slowly pour the custard mixture into the caramel-lined ramekins, dabbing off any new bubbles with a paper towel.

Pour boiling water into the baking pan surrounding the ramekins, so it comes halfway up their sides.

Cover the baking pan with aluminum foil or a lid. Bake for 30 to 35 minutes, or until a skewer inserted into the center of the custard comes out clean.

Immediately remove the ramekins from the water bath to a cooling rack. Let cool completely, then chill in the refrigerator for at least 3 hours.

To serve, run a palette knife around the inside edge of a ramekin. Place a dessert plate over the ramekin and invert both. Lift the ramekin off, allowing the caramel to drizzle over the custard.