For the Caramel: 1/3 C sugar 3 tablespoon water 1/2 teaspoon lemon juice For the Flan: 1 1/2

C heavy cream 1 1/4 C milk 3 eggs 2 egg yolks 1. Preheat oven to 350 and line 9x13" pan. Meanwhile, boil a kettle of water. 2. Put in a 8x2" round cake pan in oven to heat while prepping the caramel. Caramel: 1Stir the sugar, water, and lemon juice in a saucepan. 2. Put the pan over med-high heat and cook until sugar becomes amber-colored for about 5 minutes. 3. Remove the cake pan from ocean and pour the caramel into the pan and immediately tilt the pan to spread the sauce evenly on the bottom. Set pan aside. Flan: 1. Boil the cream and milk. 2. In a bowl, whisk the eggs, yolks, and sugar for a 1-2 minutes. 3. Stir in vanilla. 4. Still whisking, drizzle in 1 qt of the hot liquid slowly. Careful not to curdle eggs. 5. Whisking all, pour in the rest of the cream and milk. 6. Skim off the bubbles and foam. 7. Put the caramel-lined cake pan in the larger pan and pour the custard into the cake pan. 8. Pour hot water into the larger pan to come halfway up to the cake pan's sides. Carefully slid both into the oven. 9. Bake for 30-35 minutes or until a toothpick comes out clean. 10. Remove from the larger pan and transfer the cake pan to a cooling rack. 11. Run a knife on the an's sides to loosen it and let cool to room temperature on rack. 12. Loosely cover and refrigerate for 4 hours.