I asked Landy for this recipe, because I recalled his making it and how delicious it was... obviously not South Beach!

Caramel

3/4 cup sugar
1/4 cup water
1 tablespoon + 1 1/2 teaspoons corn syrup
1/8 teaspoon lemon juice

Custard

2 cups milk
1-teaspoon vanilla extract
¼ cup sugar
3 eggs plus 2 extra egg yolks

Directions:

Preheat the oven to 325.

1. For the caramel: In a 1 quart nonreactive pan and without stirring, bring the sugar, water, corn syrup and lemon juice to a simmer over medium-high heat, wiping sides of pan with wet cloth to remove any sugar crystals that might cause syrup to turn grainy. Continue to cook until syrup turns from clear to golden, swirling pan gently and constantly to ensure even browning. Once the syrup turns a honey-caramel color pour into 6 oz. Ramekins coating the bottoms with caramel.
   
2. For the custard: In a saucepan bring the milk almost to a boil over medium heat.
   
3. Remove the pan from the stove and add the vanilla extract.
   
4. With a wire wisk, beat the sugar, eggs and extra egg yolks until they are well mixed and thickened.
   
5. Stirring gently and constantly, pour the milk in a thin stream.
   
6. Mix well and then pour into the ramekins.
   
7. Place the ramekins in a baking dish, set in oven and then fill the baking dish with hot water about halfway up the sides of the ramekins.
   
8. Bake for 1 hour and if the water starts to boil, turn the oven down.
   
9. Check to make sure a knife of toothpick comes out cleanly and when done, remove from the oven and let cool on a rack.
   
10. Cover with plastic wrap when cooled and place in the refrigerator to chill.
    
11. To serve run a knife around the edge and then place on a plate. Turn out on plate, garnish and serve.

Serves 6.