Ingredients

2 cups sugar
1/3 cup water
8 egg yolks
1 1/2 cups milk
8 ounces condensed milk
1 teaspoon vanilla extract
1 teaspoon lemon juice

Directions

Preheat oven to 300 degrees F. Stir one cup of the sugar and the water in a heavy, medium saucepan over low heat until the sugar dissolves. Increase the heat to high and boil without stirring until the sugar mixture turns deep amber, about 10 minutes. Swirl, don't stir, the pan occasionally and brush the sides of the pan with a wet pastry brush to keep sugar crystals from forming. Pour the caramel into 8 custard cups, dividing evenly to cover the bottoms of the cups only. Set aside to cool. In a bowl, beat the egg yolks well and add the remaining 1 cup of sugar gradually, stirring to mix thoroughly. To the yolk mixture add the milk, condensed milk, vanilla and lemon juice and mix well. Strain, if desired. Pour this custard over the caramel in the cups, dividing it evenly. Put the cups in a large baking pan. Pour enough hot water into the pan to come halfway up the sides of the cups. Bake for 11/2 hours, or until the custards are almost set but still slightly jiggly in the center. Remove the cups from the pan and let the custards cool completely. To unmold, run a small, sharp knife around the edges of the cups to loosen the custard. Invert the molds onto plates, letting the caramel drizzle over the custards. Serve cold or at room temperature. Makes 8 servings.

Each serving contains 374 calories, 7g protein, 9g fat, 67g carb, 661mg sodium, 226mg cholesterol.