Preheat the oven to 350° F.
In a nonreactive saucepan, combine 1 cup sugar and lemon juice.
Cook the sugar until it dissolves and turns smooth and brown, about 10 minutes, stirring constantly.
Remove from the heat and spoon 1 tablespoon of the caramel into 4 - 6-oz. ramekins.
Place the ramekins in a baking pan. In a mixing bowl, whisk the eggs, cream, vanilla and remaining sugar together, until the sugar dissolves.
Pour the egg/cream mixture into each ramekin. Fill the baking pan with enough water to reach three quarters of the way up the sides of the cups.
Bake the custards for 1 hour, or until the custards are set. Remove the custards from the oven and cool. Refrigerate the custards for at least 4 hours.
Loosen the custards and invert onto a small plate. Garnish with whipped cream and fresh mint.Makes 4 Source: