Combine sugar, water and lemon juice in a heavy saucepan over medium heat, stirring until the sugar is fully dissolved. When the sugar mixture comes to a boil, stop stirring and brush away any residual sugar on the sides of the pot with a damp pastry brush. Heat and stir until sugar develops a dark brown caramel color, or until it reaches 340-350°F. Pour the caramelized sugar into 12, 6-ounce ramekins to coat the bottom of each mold evenly.
Preheat oven to 350°F. In a large saucepan, combine milk, cream, and sugar. Bring to a simmer over medium heat, then cover and set aside. In a large bowl, whisk together eggs, yolks, vanilla and cardamom. Gradually add the hot milk mixture to the eggs, whisking constantly. Strain the mixture into a pitcher and pour into ramekins that are evenly spaced inside a roasting pan. Fill the pan with hot water, approximately 2 inches in depth. Bake for 1 hour or until the flan is firm. Allow the flan to cool completely, then turn the molds over onto serving plates to unmold.
If the flan is not separating from the ramekin, it may be placed in hot water to loosen the caramel before turning it out onto a serving plate.
Combine sugar, water and lemon juice in a heavy saucepan over medium heat, stirring until the sugar is fully dissolved. When the sugar mixture comes to a boil, stop stirring and brush away any residual sugar on the sides of the pot with a damp pastry brush. Heat and stir until sugar develops a dark brown caramel color, or until it reaches 172-180°C. Pour the caramelized sugar into 12, 177 ml ramekins to coat the bottom of each mold evenly.
Preheat oven to 180°C. In a large saucepan, combine milk, cream, and sugar. Bring to a simmer over medium heat, then cover and set aside. In a large bowl, whisk together eggs, yolks, vanilla and cardamom. Gradually add the hot milk mixture to the eggs, whisking constantly. Strain the mixture into a pitcher and pour into ramekins that are evenly spaced inside a roasting pan. Fill the pan with hot water, approximately 5 centimeters in depth. Bake for 1 hour or until the flan is firm. Allow the flan to cool completely, then turn the molds over onto serving plates to unmold.
If the flan is not separating from the ramekin, it may be placed in hot water to loosen the caramel before turning it out onto a serving plate.