Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: line base and sides of a shallow cake tin with foil. brush foil with melted butter. combine butter, condensed milk, caster sugar and golden syrup in a medium, heavy based pan. stir over low heat without boiling to dissolve sugar completely. bring to boil and reduce heat slightly. stir constantly for about 15 to 20 mins to prevent bottom burning, until mixture turns a dark golden caramel colour. note: if the caramel is not cooked long enough it, will not set properly. pour mixture into the prepared tin. smoothen the surface. use a sharp knife to mark caramel into small squares. refrigerate 30 minutes or until firm. remove from tin. cut through. store caramels in an airtight container in the refrigerator up to 3 weeks.

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!!!!!!