Position rack in center of oven and heat to 350°F.
Combine sugar, water and lemon juice in a heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat to medium-high and cook without stirring until syrup turns deep amber, swirling pan occasionally, about 10 minutes. Quickly portion caramel into eight (6-ounce) ramekins or custard cups. Immediately tilt each ramekin to coat sides (using oven mitts as an aid if necessary). Set ramekins into full-size hotel pan.
Heat Cream Sauce Base, milk, vanilla and salt in medium saucepan over medium heat until mixture reaches 165°F.
Whisk eggs, egg yolks and 8 ounces sugar in large bowl just until blended. Gradually and gently whisk in Cream Sauce Base mixture. Pour custard into prepared ramekins or custard cups, dividing evenly, and place in hotel pan. Pour enough hot water into hotel pan to come halfway up sides of ramekins.
Bake until centers of flans are gently set. Transfer flans to rack and cool. Chill until cold, about 2 hours. Cover and chill overnight.
To serve, run small sharp knife around flan to loosen. Turn over onto plate. Shake gently to release flan. Carefully lift off ramekin allowing caramel syrup to run over flan. Repeat with remaining flans and serve.