Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: boil sugar and water until golden. pour into 6 individual moulds. whisk together warmed milk, sour cream, vanilla bean, coffee and eggs. stand for 30 minutes then discard vanilla bean. strain into moulds and bake in water bath at 180c for 30-40 minutes or until firm. chill overnight. to serve, carefully unmould creme caramels onto serving plates.

Target recipe: place the sugar in a heavy bottomed saucepan. gently heat without stirring. let the sugar bubble and caramelise. once this happens, quickly pour this into the base of six 150 ml ramekins and swirl to coat. keep aside. now, gently heat the cream and milk together. let it nearly come to a boil. in the meantime, whisk eggs and castor sugar until pale. pour the hot milk over the eggs now and mix really well. next, pour into ramekin dishes. stand the dishes in a large roasting tin. pour in enough hot water to come half-way up the outside of the dishes. cover the tin with foil and bake at 150c degrees until the custard is just set. cool. chill for minimum 2 hours. invert the custard onto serving plates. serve chilled!!!!!!