Instructions: Position rack in middle of oven and preheat to 325 degrees. Have ready an 8 inch round baking dish and a 9-by-13 inch baking pan. Put on kettle of water to boil for water bath.

Heat 1 cup sugar and the water in a heavy medium saucepan over medium heat, stirring, until sugar dissolves. Increase heat to high and boil, without stirring, until mixture is dark amber color, occasionally brushing down sides of pan with a wet pastry brush and swirling pan. Immediately and carefully, pour caramel into round baking dish, tilting to coat bottom and side evenly. Let stand to cool and harden. (The caramel may be made up to 2 days ahead and refrigerated, covered; return it to room temperature before adding custard.)

Meanwhile, bring cream, zest and fennel seeds just to a boil over medium heat

In a medium saucepan. Remove pan from heat and let stand, covered, 10 minutes.

Combine eggs, yolks, remaining 1/3 cup sugar, lemon juice and salt in a medium bowl, stirring with a wooden spoon. Add 1/2 cup cream mixture and stir gently to avoid forming air bubbles. In a slow, steady stream, pour in remaining cream, stirring constantly. Pour custard through strainer into a 4 cup glass measure and then pour into round baking dish. Place baking dish in the 9-by-13 inch pan, place them in oven, and pour enough boiling water into pan to reach halfway up side of round baking dish.

Bake for 35 to 40 minutes, until custard is just set around edge and still jiggly in center. Do not over-bake; custard will set as it cools. Carefully remove baking dish from pan and let cool on wire rack. Refrigerate, loosely covered, for at least 4 hours or up to 2 days, until set and thoroughly chilled.

To serve, run a table knife around edge of creme caramel and make certain it is loosened. Invert a flat serving plate with a slight lip over round baking dish, and invert creme caramel onto plate.

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