Directions:

Make the caramel:
In a medium saucepan, mix the sugar, lemon juice, water and maple syrup and bring to a boil over medium-high heat. Have a pastry brush ready to wash down the sides of the pan if sugar adheres; this prevents crystallization. Cook for about 8 minutes, swirling the pan once or twice to keep the color even. Cook until the caramel is an even dark (not burnt) amber color. Keep your eye on it; it can burn quickly. Remove from the heat and pour the caramel into the bottom of an 8-inch cake pan or distribute between the bottom of eight 6-ounce ramekins swirling the caramel to evenly coat the bottom of the cake pan or ramekins. Set aside.

Prepare the crème caramel:
Bring a pot of water to boil. Preheat the oven to 325 degrees. Place the cake pan or ramekins into a shallow baking sheet with sides or shallow baking tray.

In a medium saucepan, mix the milk, cream, maple syrup and salt and place over medium heat. Bring the mixture to a simmer, stirring occasionally. Once it starts to simmer, remove the pan from the heat.

In a large bowl whisk the eggs, egg yolks and vanilla. Slowly whisk the warm milk mixture into the eggs, adding it bit by bit and whisking continuously. Place a fine strainer over another bowl and strain the mixture. Pour the strained mixture into the cake pan or divide evenly into the ramekins directly on top of the caramel (which should have hardened at this point).

Pour the boiling water around the cake pan or ramekins, being very careful not to splash any into the custard, adding enough to come up the sides of the pan or ramekins a few inches (not even halfway). Carefully transfer the baking sheet to the preheated oven and bake for about 45 to 50 minutes if it’s in a cake pan and about 30 to 35 minutes in the ramekins. The custard is ready when it appears set and firm along the edges, but when you gently shake the pan or ramekin it’s still a bit jiggly in the center.

Carefully remove the baking pan from the oven, remove the cake pan or ramekins from the baking pan with the water, and let cool completely on a rack. Once cool, cover and refrigerate for at least 12 hours.

To serve: Use a flat kitchen knife to work your way around the cake pan or ramekins. Have a serving plate or individual plates (if baked in ramekins) ready and invert the custard onto the plate. Let all the caramel drip out from the bottom. Serve cold.