Creme Caramel

Dissolve the sea salt in hot water.

In a saucepan, combine caster sugar, glucose syrup and water until a light brown colour.

Deglaze the caramel with the hot salted water.

Combine the whole eggs and caster sugar in a bowl.

In a saucepan, warm the whipping cream, milk and vanilla bean to 70˚C

Temper the hot mixture into the egg mixture, then strain through a chinois.

Mix the oil and milk together.

Gradually add in flour, baking powder and salt.

Combine egg whites, caster sugar and cream of tartar into medium-peaked meringue.

Gently fold the meringue into the egg mixture.