Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: butter a square pan and set aside. melt butter in medium sized pan. (i usually melt mine in the microwave and then add it to the pan to reduce the chance of burning). add sugar and dash of salt. stir well. stir in corn syrup and sweetened condensed milk. stir constantly. cook over medium heat to 245 degrees or firm-ball stage (12 - 15 minutes). you can test candy by dropping a spoonful into ice water and then attempting to roll it into a firm-ball with your fingers. if it goes flat, it's not done. wait until the candy actually can form a nice round ball. remove from heat. stir in vanilla. pour into buttered pan. set aside to cool.

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!!!!!!