- ¾ cup sugar
- ¼ cup water
- 3 eggs
- 2 egg whites
- 1 2/3 cups evaporated low-fat milk
- 3 tbsp maple syrup
- 1 ½ tsp vanilla extract
- ¼ tsp salt
- 1 orange, peeled and sliced
- 1 tbsp lime juice
Preheat oven to 325°F. In a heavy pot over high heat, stir together ½ cup sugar with water. Bring to boil and cook until a medium brown colour, about 5 to 6 minutes. Remove from heat and pour about 1 tbsp into each of 4 large custard cups. Discard remaining caramel.
In a medium bowl, whisk together eggs, whites, milk, maple syrup, vanilla, remaining ¼ cup sugar and salt. Strain into the custard cups.
Set cups in roasting pan. Pour in enough hot water to come halfway up sides of cups.
Bake for 35 to 40 minutes or until knife inserted near edge comes out clean and custard wiggles slightly in centre. Cool and refrigerate until needed.
To unmould, run knife around cup edge. Invert onto serving plate. If any caramel remains in the cup, place in microwave for 10 seconds to loosen and pour over custard. Surround with sliced mangoes tossed with lime juice.