Caramel Custards

Put 1/2 cup granulated sugar into a saucepan and stir over the fire until it melts. Add the juice of 1 lemon and pour the caramel into small tin moulds. Stand the moulds in a pan of boiling water. Make a custard with 4 eggs beaten without separating, 4 tablespoonfuls of sugar, and 1 cupful of milk. Add 1/2 teaspoonful of vanilla. Pour the custard over the caramel and bake until they are firm. Turn them out at once in the dishes in which you wish to serve them.