Annie’s Vanilla Caramel Custard*

Caramel

• 1 cup (7 oz./200 g) sugar
• 2

1. To prepare the caramel, combine the sugar, water, and lemon juice in a small saucepan. Heat until the sugar dissolves, then bring to a boil. Boil for 8–10 minutes, until the syrup turns into an amber-colored caramel. Immediately pour into the soufflé dish or ramekins and swirl to coat the base and sides.
2. Preheat the oven