Crème Caramel(Vanilla Custard with Caramel Sauce)

Preheat oven to 340° (170°C).

Split the vanilla bean in two lengthwise and place in a saucepan with the milk.

Bring to simmer, then remove from heat.

Cover and let stand to infuse.

Place half the sugar in a saucepan.

Add the lemon juice and water and bring to boil.

Cook until an amber colored caramel forms.

Remove from heat and pour the caramel into a 2-quart metal charlotte mold, soufflé dish or cake tin; it may also be divided into individual soufflé dishes.

Quickly turn the mold in your hands so the caramel coats the bottom and sides.

Break the eggs into a large bowl and add the remaining sugar.

Whisk until well blended, then pour delicately the hot milk on this mixture.

Put the mixture into the mold through a fine sieve.

Place the mold in a water bath and bake for 1 hour (45 minutes for individual molds) or until the custard is set and a knife inserted in the center comes out clean.

Remove the Crème Caramel from the water bath and let cool.

Unmold onto a plate and serve at room temperature or cold.

Serves 6 to 8.