Krem Karamel

Melt 170g sugar in a saucepan over medium heat until caramelized, then stir in 68g water and 40g lemon juice.

Pour the caramel mixture into 8 ramekins, tilting to coat the bottoms.

Whisk together 360g eggs, 1030g milk, 170g sugar, and 5g vanilla until well combined.