Mexican Flan

From The New Best Recipe

Caramel:
1 c. granulated sugar
1/3 c. water
2 T. corn syrup
1/4 t. lemon juice

Custard:
1 1/2 c. whole milk (2% works ok if you are in a bind)
1 1/2 c. light cream
3 large eggs
2 large egg yolks
2/3 c. granulated sugar
1 1/2 t. vanilla extract
Pinch salt

For the caramel: In a medium saucepan and without stirring, bring sugar, water, corn syrup, and lemon juice to simmer over medium-high heat. Continue to cook until syrup turns from clear to golden, swirling pan gently to ensure even browning. Continue to cook, swirling pan gently and constantly, until large, slow bubbles on mixture's surface turn honey-caramel in color. Do NOT LET IT GET TOO DARK!!! Remove pan immediately from heat and, working quickly but carefully pour pouring caramel and custard into 1 1/2-quart straight-sided soufflé dish (or pie plate). Allow caramel to harden for about 10-15 minutes.

For the custard: Adjust oven rack to center position and heat oven to 350 degrees. Heat milk and cream, stirring occasionally, in medium saucepan over medium heat until steam appears and/or an instant-read thermometer held in the liquid registers 160 degrees, 6 to 8 minutes; remove from heat. Meanwhile, gently whisk eggs, yolks, and sugar in large bowl until just combined. Off heat, gently whisk warm milk mixture, salt, and vanilla into eggs until just combined but not at all foamy. Set aside.

Bring 2 quarts water to boil. Meanwhile, fold a dish towel to fit bottom of large baking dish or roasting pan and position in pan. Pour reserved custard mixture into soufflé dish; place dish on towel in pan and set pan on oven rack. Fill pan with boiling water to reach halfway up the soufflé dish; cover entire pan loosely with aluminum foil so steam can escape. Bake until a paring knife inserted halfway between center and edge of the custards comes out clean, 70-75 minutes. Cool to room temperature. Invert onto a plate and cut into wedges to serve.

*Also, you can use individual ramekins. Pour a portion of the caramel into each of 8 ungreased 6-ounce ovenproof ramekins. Allow caramel to cool and harden, then pour custard in and cookin a water bath for 35-40 minutes.