Heat sugar, water and lemon juice in a pot until a dark amber color. Pour into 4 ounce aluminum cups or ramekins that have been sprayed with non-stick cooking spray.

Heat cream and milk until hot.

Combine maple syrup, egg yolks and whole eggs and whisk well.

Temper the egg mixture by adding a few ounces of the hot milk mixture to the egg mixture while whisking.

Continue to add a few more ounces of the hot milk mixture, constantly whisking, until the egg mixture warms up. Then add the warmed egg mixture to the hot milk mixture and whisk. Strain to ensure a silky texture, then cool in an ice bath.

Divide the cooled custard mixture into the cups or ramekins (about halfway up the side).

Gently put the cups into a deep baking dish (at least 2” deep) and pour cool water around the cups. Cover with aluminum foil.

Bake at 300˚F for 50-55 minutes until the custard jiggles slightly.

Cool, remove from pan and chill overnight.

Once chilled, loosen edges by gently inserting a pairing knife and carefully sliding it around aluminum cup. Invert onto plate.

Pomegranate seeds can be sprinkled on top and around plate, if desired.