Crème Caramel

You need:
4 eggs
2 cups whole milk
2 cup sugar
1 tbs. lemon juice

Instructions:
In a bowl, beat the 4 eggs and 1 cup of sugar until pale. Slowly pour 2 cups of hot milk over the mixture and whisk until well incorporated. Let it cool down. This is the egg custard mixture.

For the caramel: In a saucepan, melt the remaining 1 cup of sugar with the lemon juice until you reach a nice deep golden color. You need to remove it before it gets too dark. It will continue to become darker when removed from the heat. Pour into ceramic shaping bowls (ramekins) and let it cool down.
In the meantime, prepare your water bath: In a deep baking pan, pour some hot water deep at least an inch and set your oven to 350 degrees.
Pour the egg custard mixture on top of the caramel in the ramekins. Place them into the baking pan. Bake for about 20 minutes. Let the water bath cool off for a few minutes and remove the ramekins from the baking pan. Let them cool off to room temperature. Refrigerate before serving. Turn over each one of the ceramic bowls and place into the serving plates. It will look so much prettier with the dark brown color on top. Decorate to your own taste! Some like to top it with chocolate.