To get a nice creamy texture, use evaporated low-fat milk, which is available canned at the grocery store. If you prefer not to use it, substitute 2 per cent milk.

¾ cup sugar

¼ cup water

3 eggs

2 egg whites

1 2/3 cups evaporated low fat milk

3 tablespoons maple syrup

1 ½ teaspoons vanilla extract

¼ teaspoon salt

Garnish:

1 mango, peeled and sliced

1 tablespoon lime juice

Preheat oven to 325 F.

Place ½ cup sugar and water in a heavy pot over high heat and stir together. Bring to boil and cook until it turns a medium brown colour, about 5 to 6 minutes. Remove from heat and pour about 1 tablespoon of mixture into each of 4 large custard cups.

Discard remaining caramel.

Whisk together eggs, whites, milk, maple syrup, vanilla extract, remaining ¼ cup sugar and salt in a medium bowl. Strain into custard cups.

Set cups in roasting pan and pour enough hot water into the roasting pan around the cups to reach 1/2 an inch up sides of cups.

Bake for 35 to 40 minutes or until a knife inserted near edge comes out clean and custard wiggles slightly in centre. Cool and refrigerate until needed.

To unmould, run knife around edge of cup to loosen custard. Invert onto a serving plate. If any caramel remains in the cup, place in microwave for 10 seconds and pour over custard.

Surround with sliced mangoes tossed with a drizzle of lime juice. Serves 4.