Sprinkle sugar for syrup on a a heavy based pan. Heat slowly over low heat stirring occasionaly untill the sugar melts into a golden brown colour. If the sugar is cooked too long or at too high a temptature it will be too dark and taste burned. Pour into a 5 cup ring mould and tilt it quickly so that the whole of the bottom is covered with caramel. It cools and hardens quickly. Leave to cool.

Pre heat oven to 325F (160 °C)

Whisk, with a hand whisk, eggs, sugar, vanilla, salt till blended add parve milk beating till just blended well and not frothy.

Place a baking pan on the middle shelf of the oven. Put a clean dish cloth in the pan so that the ring mould does not sit directly on the pan and fill the pan with boiling water till 1/2 way up the pan side. Place the ring mould with the filling into the boiling water filled pan and bake for 55mins. Do not over bake as the custard cooks even when out of the oven and the texture is not silky if over cooked.Cool and refrigerate for at least 12 to 24 hrs.

Loosen edges with a spatula and turn over very quickly into a dish with a lip as the caramel is now liquid. Serve with strawberries.