Thanks. The golden syrup literally is just like golden syrup, it is one of the really accurate vta concentrates. If I was changing something in this recipe I would possibly lower it to 1-1.5% as it works great at adding the liquid/syrup aspect to the caramel but is a little bit too sweet. Sasami custard hard to describe....neutral bubbly/moussy/creamy custard with a bright vanilla. I used this and the Inawera one for the reason they are not eggy at all. You could just up the Inawera one by i guess 0.5-.75%