Instructions: For the caramel, mix sugar, water and lemon juice in a small saucepan and heat gently while stirring to dissolve the sugar. When the sugar has dissolved, turn up the heat and cook until the mixture is golden brown, about 5 minutes.

Pour the caramel into the bottom of your loaf tin or souffle dishes and swirl quickly so that the caramel also covers the sides. Cool.

Bring the milk and vanilla bean to the boil and set aside. Meanwhile in a separate bowl, whisk the eggs, egg yolks and sugar together. Remove the vanilla bean from the milk and split and scrape out the seeds. Add the seeds to the milk and stir well. Add a little hot milk to the egg mixture and whisk through, then add the remaining hot milk into the egg mixture and whisk very well until incorporated. Carefully pour the custard mixture into the prepared dish or dishes over the caramel, and place the dish into an ovenproof baking dish. Add hot water to the baking dish until the water reaches halfway up the side of the loaf tin or souffle dishes. (This is called a "Bain Marie").

Bake in a preheated 200c. oven for 40 minutes or 25 minutes for individual custards. When cooked, a knife inserted into the centre of the cream should come out clean. Remove the custards from the water bath and cool completely.

When you are ready to serve, turn out onto a platter and scrape out any remaining caramel that may have adhered to the side of the souffle dish.

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