To make the caramel: Divide the sugar in half (about 50 grams) and dissolve it with 2 tablespoons of water. Heat over medium heat until the sugar turns golden. Add 1 teaspoon lemon juice, let it turn a deep amber color, then immediately pour into ramekins and swirl to coat the bottoms evenly. Crack 4 eggs and add 2 extra yolks. Whisk together with the remaining sugar. Warm the milk until just lukewarm, then slowly add to the egg mixture, whisking constantly. This helps reduce the eggy smell.

Strain the mixture through a fine mesh sieve for a smooth custard, then pour into the caramel-lined ramekins. Place all ramekins in a baking pan filled with water (water bath). Bake at 400°F (205°C) for 15 minutes. The custard is done when a toothpick inserted comes out clean.

Once the custards are set, sprinkle a little sugar on top and use a kitchen torch to caramelize the sugar until it forms a golden, glassy crust.

Enjoy these silky custards with a crisp, sweet caramel topping!